I’ve figured it out. Life, the meaning of it, and everything else. Well, I at least figured out how to keep myself from bored eating, which at the moment, felt like life got a whole lot simpler. Don’t be bored. It was quite a revelation on my part, because I have always been one to head straight for the box of crackers or bag of chips in any state of boredom. If I’m on a health kick and I have stocked my kitchen with nothing but lots of fruits and vegetables, I will eat hundreds of calories worth of apples and carrots. It is exhausting.
Yesterday, I was so busy running around doing things, things, and more things that I barely had a chance to eat. It was like that perfect day when you are so freakin’ healthy that you twist your arm in a direction that it is not supposed to go just so that you can give yourself a literal pat on the back. In keeping with this healthiness, I made this Soba Noodle Salad with Chicken and Snap Peas for dinner. It is light, but filling, and it gives me another excuse to experiment with some Asian flavors. I posted this Shrimp Lo Mein last week, which was absolutely delicious (highly recommended.) The great part about this soba noodle salad is its versatility. You can make it all year long, substituting seasonal vegetables that you can find at your local market or grocery store. If you want to add a different protein, you could substitute the chicken for some sautéed shrimp. Or keep it vegetarian and just use lots of fresh veggies.
Soba Noodle Salad with Chicken and Snap Peas
| Yield | Serves 4 to 6 |
| Prep time | 1 hour, 25 minutes |
| Cook time | 25 minutes |
| Total time | 1 hour, 50 minutes |
| Meal type | Salads |
Ingredients
Dressing
- 1/3 cup creamy peanut butter
- 1/4 cup soy sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 teaspoons Sriracha
- 1 (1-inch) piece fresh ginger, peeled and roughly chopped
Salad
- 2 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 split boneless, skinless chicken breasts
- 8 oz dried soba noodles
- 8 oz sugar snap peas
- 2 red bell peppers, seeded and thinly sliced
- 3 scallions, thinly sliced (white and light green parts only)
- 2 tablespoons sesame seeds
Directions
| Dressing | |
| 1. | Combine the peanut butter, soy sauce, lime juice, olive oil, sesame oil, honey, Sriracha, and ginger in a blender and blend until smooth. Set aside. |
| Salad | |
| 2. | Combine the lime juice, olive oil, salt, and pepper in a large resealable bag. Add the chicken to the bag and turn to coat evenly. Seal the bag and let marinate in the refrigerator for at least 1 hour. |
| 3. | Place a grill pan over medium-high heat. Grill the chicken for 6 to 8 minutes per side, until cooked through. Transfer the chicken to a cutting board and let rest for 10 minutes. Slice the chicken into 1/4-inch thick slices. |
| 4. | Meanwhile, bring a large pot of water to a boil. Add the soba noodles and cook for 4 to 5 minutes, until al dente. Drain the noodles and rinse under cold water. Bring the water back to a boil. Add the snap peas and cook for 1 to 2 minutes, until crisp-tender and bright green. Drain and cut each snap pea in half. |
| 5. | Toss together the soba noodles, snap peas, bell peppers, scallions, sliced chicken, and dressing and toss to coat. Sprinkle the sesame seeds over the top and serve. |
{ 3 comments… read them below or add one }
Mmmmm looks so good Riley, and I’m loving your new chopsticks
Keep the Asian recipes coming please x
I found your recipe online and made this tonight. So good!!!! The sauce is very flavorful. Thanks for the recipe!
Thanks Jess! So glad you liked it!