Soba with Chicken and Peanut Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 370.5
- Total Fat: 20.2 g
- Cholesterol: 11.1 mg
- Sodium: 402.9 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 1.5 g
- Protein: 18.1 g
View full nutritional breakdown of Soba with Chicken and Peanut Sauce calories by ingredient
Introduction
It's no surprise that American cooks have adopted Asian peanut sauce as their own. The tantalizing balance of creaminess and heat has universal appeal. It's no surprise that American cooks have adopted Asian peanut sauce as their own. The tantalizing balance of creaminess and heat has universal appeal.Number of Servings: 4
Ingredients
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* 1 pound chicken cutlets or tenders
* 1 pound soba noodles
* 1/2 seedless cucumber (usually plastic-wrapped)
* 2/3 cup creamy peanut butter (not natural)
* 1/4 cup soy sauce
* 1 tablespoon Asian sesame oil
* 2 teaspoons Chinese chile garlic paste (preferably Lan Chi) or Sriracha (Southeast Asian chile sauce) plus additional for serving
* 1/4 cup chopped scallions
* Special equipment: an adjustable-blade slicer with 1/4-inch julienne blade
Directions
Cut chicken into 1/2-inch-wide strips, then cook in a 5- to 6-quart pot of boiling salted water , stirring occasionally, until just cooked through, 1 to 2 minutes. Transfer chicken with a slotted spoon to a bowl (drain any excess liquid), reserving water in pot.
Return water to a boil, then cook noodles, stirring occasionally, until just tender, 4 to 8 minutes. Reserve 3/4 cup noodle-cooking water and drain noodles in a colander. Rinse noodles under cold water to stop cooking, then drain well.
While noodles cook, cut cucumber lengthwise into julienne strips, slicing until you reach core, then rotating cucumber a quarter turn, continuing to slice and rotate until left with nothing but core. Pat dry.
Whisk together peanut butter, soy sauce, sesame oil, chile paste, and reserved cooking water until smooth.
Divide noodles among large serving bowls. Spoon about 1/4 cup peanut sauce over noodles in each bowl, then divide chicken, cucumber, and scallions among bowls. Serve immediately with remaining sauce and additional chile paste. Stir noodles just before eating.
Number of Servings: 4
Recipe submitted by SparkPeople user LOVITAR.
Return water to a boil, then cook noodles, stirring occasionally, until just tender, 4 to 8 minutes. Reserve 3/4 cup noodle-cooking water and drain noodles in a colander. Rinse noodles under cold water to stop cooking, then drain well.
While noodles cook, cut cucumber lengthwise into julienne strips, slicing until you reach core, then rotating cucumber a quarter turn, continuing to slice and rotate until left with nothing but core. Pat dry.
Whisk together peanut butter, soy sauce, sesame oil, chile paste, and reserved cooking water until smooth.
Divide noodles among large serving bowls. Spoon about 1/4 cup peanut sauce over noodles in each bowl, then divide chicken, cucumber, and scallions among bowls. Serve immediately with remaining sauce and additional chile paste. Stir noodles just before eating.
Number of Servings: 4
Recipe submitted by SparkPeople user LOVITAR.
Member Ratings For This Recipe
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CD3028098
2 things make me laugh in this recipe, the "not natural" line after peanut butter (I know what they mean, but it still looks funny!) and the 'usually plastic wrapped' on the cucumber. FWIW, an easy way to get seeds out of a cucumber is to slice it in half lengthwise, then run a spoon down the center - 11/12/09
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AHHGEE
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AHAUNTEDPOET
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AZMOMXTWO
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KAREN42BOYS