Thursday, January 29, 2015
Spicy Soba Noodles
Easy weeknight dinners that can double as lunch are a great time saver. The trick is to find something that actually tastes good the next day, and that can be a real challenge. Most food looses its luster by day two. But this spicy soba noodle salad breaks the mold.
Fresh and feisty, by day two the seasonings in the sauce taste even better. And, the ingredients hold their "snap" so there is no love lost overnight. Admittedly, this is a bit spicy so if you want to tone down, cut the jalapeno in half.
2 peppers, sliced thin
3 green onions, sliced into rounds
1/4 head of cabbage
1/2 pound of cooked chicken, shredded
1/4 cup of cilantro
1 wrapping of soba noodles (in the package there are three separate groups, use one! about 258 grams)
5 tablespoons of peanut butter
5 tablespoons of water
5 tablespoons of soy sauce
2 tablespoons of honey
2 tablespoons of sesame oil
1 tablespoon of rice vinegar
2 cloves of garlic
1 teaspoon of ginger
1/2 a jalapeno (with seeds)
1/4 cup of peanuts
1. Slice all the vegetables - peppers, onions, cilantro and cabbage. Shred chicken.
2. Cook soba noodles according to directions. Drain and cool.
3. Combine peanut butter through jalapeno in a blender to combine. After well blended, add peanuts and quickly pulse for a chunky-like texture.
4. In a large bowl, combine veggies and noodles. Add in sauce to coat. Serve immediately or refrigerate for a salad later!