The most amazing peanut sesame sauce embraces gentle veggies, warmed chicken and twists around divine green tea soba noodles!
I grew up in Thailand and Japan, have always loved the flavors of the East. And have always loved a fulfilling salad. This recipe exudes the flavors and textures that keep the Far East a culinary leader! —leslie rohland
4 to 6
Sesame Peanut Sauce
natural peanut butter
rice wine vinegar
red pepper flakes
Soba and Salad Mix
green tea soba noodles, cooked
natural chicken, cooked and diced
napa cabbage, shredded or diced
white corn, off the cob
sesame seeds, white or black or both
In This Recipe
Place all the ingredients for the Sesame Peanut Sauce in a bowl and emulsify until smooth and glossy. About 3 to 5 minutes. Set aside.
Prepare your soba noodles according to the directions on the package. Set aside.
Bake the natural chicken breasts in chicken broth and a dab of butter, or feel free to grill the breasts. Once cooked through, diced into small cubes. Set aside.
Shred or fine dice the cabbage. Then add the edamame, white corn, peanuts, wasabi peas, and snap peas. Gently toss until combined in a large bowl. Set aside.
Take 2 cups of the Sesame Peanut Sauce and toss the soba noodles and chicken together.
Then add in all the veggies and toss again, gently. Feel free to add more Peanut Sesame Sauce. Be sure it is evenly coated.
Place a large dollop of seaweed salad on top and sprinkle the sesame seeds on top.