Description
This Spicy Peanut Soba Noodle Salad is a vibrant and flavorful dish combining tender chicken, crunchy vegetables, and perfectly cooked soba noodles tossed in a creamy, spicy peanut sauce. With a balance of savory, sweet, and tangy flavors, this salad is perfect for a refreshing lunch or light dinner and serves 4 generously.
Ingredients
Scale
Peanut Sauce
- 5 tablespoons peanut butter
- 5 tablespoons water
- 5 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil (optional, for added flavor)
- 2 tablespoons honey
- Juice of 1 lime
- 1 clove garlic
- 1/4 cup chili sauce (like Sriracha, adjust to taste)
- 1/2 cup peanuts
Salad Components
- 1 lb chicken breast
- 1 red bell pepper, thinly sliced
- 3–4 cups chopped purple cabbage
- 10 ounces soba noodles
- 1/4 cup fresh cilantro or basil, chopped (to taste)
- 1/4 cup crushed peanuts (for topping)
Instructions
- Cook the chicken: Season the chicken breast with salt and pepper. Heat a skillet over medium heat and cook the chicken about 6 to 8 minutes per side until cooked through and juices run clear. Remove from heat and let the chicken rest before slicing or shredding it into bite-sized pieces.
- Cook soba noodles: Prepare the soba noodles according to the package instructions, usually boiling for about 4 to 6 minutes. Drain the noodles and rinse thoroughly under cold water to stop cooking and remove excess starch. Set aside to cool.
- Make the peanut sauce: In a blender or food processor, combine peanut butter, water, soy sauce, sesame oil, honey, lime juice, garlic clove, chili sauce, and peanuts. Blend everything until the sauce is smooth and creamy. Adjust the consistency by adding more water if needed and adjust the spice levels to your preference.
- Assemble the salad: In a large mixing bowl, toss together the cooled soba noodles, chopped purple cabbage, thinly sliced red bell pepper, cooked chicken pieces, and fresh chopped cilantro or basil. Pour the peanut sauce over the salad and toss well to evenly coat all the ingredients.
- Serve: Transfer the salad to serving bowls or a platter. Sprinkle crushed peanuts on top along with extra fresh herbs if desired. Serve the salad chilled or at room temperature for best flavor.
Notes
- This salad can be prepared in advance and stored covered in the refrigerator for up to 2 days.
- For a vegetarian version, omit the chicken and add extra tofu or edamame beans.
- Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
- Adjust the chili sauce amount based on your preferred heat level.
- Soba noodles are traditionally made from buckwheat which has a nutty flavor and are great for a unique texture in salads.
