Cold Soba Noodles with Peanut Sauce and Chicken
I love Asian food, yes I do. I love Asian food, how 'bout you?! Y'all, this dish from Salt and Lavender is so incredibly tasty and easy. I made it for the first time this week and have already marked it as a go-to weeknight 'cipe. It's flavorful, delicious, and so simple to put together. I added chicken for protein, but shrimp would be just as good.
Cold Soba Noodles by Salt and Lavender
- 6.4 ounces soba noodles (I used half a package, anything around 6 oz. will work)
- 1/2 red bell pepper, chopped
- 1 large carrot, grated
- 1/2 tablespoon (or to taste) chopped chives or scallions
- 1 tablespoon cilantro, chopped
- 2 tablespoons chopped peanuts
- 3 tablespoons peanut butter
- 1/2 tablespoon sesame oil
- 1/2 tablespoon hoisin sauce
- 2 teaspoons sriracha sauce (or to taste)
- Juice of 1/2 lime
- 1 teaspoon soy sauce
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1 tablespoon water
- Cook the soba noodles according to package directions. Rinse them under cold water, make sure they're well drained, then allow them to cool while you prep the other ingredients.
- Prep the remaining ingredients and add them to a large bowl, and whisk the dressing ingredients together in a small bowl.
- Toss the noodles and other ingredients with the dressing until everything is coated (I found it easiest to do this with tongs).
- Serve immediately or chill for later. Recipe keeps in the fridge for a few days.