Soba Noodle Chicken Salad & Sesame-Peanut Dressing
It's that good! This Thai noodle salad is great made ahead, keeps well for 3-4 days -perfect for midweek meals and lunches.
Ingredients
Cooking Instructions
step 1
Freshly grate Garlic (2 cloves) and Fresh Ginger (1 in).
step 2
Put the garlic and ginger in a small bowl.
step 3
Add in Sesame Oil (2 Tbsp) and Honey (1 Tbsp).
step 4
Add in Creamy Peanut Butter (2 Tbsp) and Chili Garlic Sauce (2 tsp).
step 5
Add in Lime (1) and Soy Sauce (2 Tbsp).
step 6
Whisk thoroughly with a fork.
step 7
Season Chicken Thigh (1 lb) on one side with Salt (to taste) and Ground Black Pepper (to taste).
step 8
Heat a heavy-bottomed skillet over medium with Canola Oil (1 Tbsp). Working in batches and being careful not to overcrowd the skillet, place the chicken seasoned side down and cook for 5-7 minutes.
step 9
Season with Salt (to taste) and Ground Black Pepper (to taste) on the second side, and flip the chicken. Cook for another 5-7 minutes or until the internal temperature reaches 165 degrees F (75 degrees C). Set aside on a plate to cool.
step 10
Meanwhile, chop the Scallion (1 bunch) into 1/4 inch pieces on the diagonal.
step 11
Chop the Fresh Cilantro (1 bunch).
step 12
Chop the Cucumbers (4) into rounds.
step 13
Bring a pot of water to a boil. Cook the Soba Noodles (1 pckg) by following the instructions on the package. Cook the Edamame (1 cup) with the Soba Noodles (1 package) - they can be cooked together at the same time!
step 14
When the chicken is cool enough to handle, use two forks to shred into bite-sized pieces.
step 15
Drain and rinse the noodles and edamame in a colander.
step 16
In the pot that you cooked the noodles, combine the chicken, noodles, edamame, and vegetables.
step 17
Pour in the dressing over and toss to combine.
step 18
Add in the Sesame Seeds (2 Tbsp). Stir, and place in the refrigerator to cool. Serve cool!
