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Cold Peanut, Chicken, and Soba Noodle Salad

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, D, E
    MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 12 ounces dried soba noodles, or other buckwheat noodles

    2. 3 tablespoons sesame oil

    3. 1/4 cup chopped green onions (green tops only)

    4. 1 jalapeno, seeded, stem removed, and minced

    5. 1 teaspoon minced garlic

    6. 1 teaspoon minced gingerroot

    7. 1/2 cup creamy peanut butter

    8. 1/4 cup soy sauce

    9. 1/4 cup chicken stock

    10. 1/4 cup chopped fresh cilantro

    11. 2 tablespoons fish sauce

    12. 1 tablespoon Sherry

    13. 2 tablespoons fresh lime juice

    14. 1 teaspoons sugar

    15. 1/2 teaspoon red pepper flakes

    16. 1/2 cup chopped red bell pepper

    17. 1 whole skinless, boneless chicken breast, cut into strips and lightly poached, and chilled

    18. 1 cucumber, peeled, seeded and chopped

    19. 2 tablespoons chopped roasted unsalted peanuts

    Instructions Jump to Ingredients ↑

    1. Bring a large pot of water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain in a colander and rinse under cold running water. Drain and transfer to a large bowl. Toss with 1 tablespoon of the sesame oil, cover and refrigerate.

    2. In the bowl of a food processor, combine 2 tablespoons of the green onions, the jalapenos, garlic, and ginger, and process on high speed. Add the remaining 2 tablespoons of sesame oil, the peanut butter, soy sauce, chicken stock, cilantro, fish sauce, sherry, lime juice, sugar, and pepper flakes. Toss the sauce to taste with the noodles.

    3. To serve, toss the noodles with the chicken strips, bell pepper, cucumber, peanuts, and remaining 2 tablespoons of green onions, and serve.

    4. Yield : 4 to 6 servings

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