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Prep time
1 hour
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Cook time
30 minutes
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Serves
4 to 6
Author Notes
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
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Ingredients
- Sesame Peanut Sauce
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1/2 cup
sesame oil
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1 cup
soy sauce
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1/4 cup
sriracha
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2 cups
natural peanut butter
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1 cup
local honey
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1/2 cup
rice wine vinegar
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1/4 cup
fresh garlic
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1/4 cup
fresh ginger
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1/2 cup
tahini
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1/4 cup
fish sauce
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2 teaspoons
red pepper flakes
- Soba and Salad Mix
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1 cup
green tea soba noodles, cooked
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1 cup
natural chicken, cooked and diced
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2 cups
napa cabbage, shredded or diced
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1/2 cup
edamame, shelled
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1/2 cup
white corn, off the cob
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1/4 cup
peanuts, ground
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1/4 cup
wasabi peas
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1/2 cup
snap peas
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1/2 cup
seaweed salad
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1/4 cup
sesame seeds, white or black or both
Directions
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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.
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Prepare your soba noodles according to the directions on the package. Set aside.
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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.
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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.
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Take 2 cups of the Sesame Peanut Sauce and toss the soba noodles and chicken together.
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Then add in all the veggies and toss again, gently. Feel free to add more Peanut Sesame Sauce. Be sure it is evenly coated.
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Place a large dollop of seaweed salad on top and sprinkle the sesame seeds on top.
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