Description
Spicy Peanut Soba Noodle Salad is a light, satisfying dish that blends chewy soba noodles, crisp veggies, and tender chicken in a creamy, zesty peanut sauce. It’s perfect for warm days, quick dinners, or meal prep, and easily customizable for vegetarian diets.
Ingredients
Spicy Peanut Sauce:
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5 tablespoons (80 g) peanut butter
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5 tablespoons (75 ml) water
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5 tablespoons (75 ml) soy sauce or tamari
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2 tablespoons (30 ml) sesame oil (optional)
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2 tablespoons (30 ml) honey
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Juice of 1 lime (about 2 tablespoons / 30 ml)
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1 clove garlic
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1/4 cup (60 ml) chili sauce (e.g., sriracha; to taste)
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1/2 cup (70 g) peanuts
Salad:
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1 lb (450 g) chicken breast
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1 red bell pepper, sliced
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3–4 cups (270–360 g) chopped purple cabbage
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10 oz (280 g) soba noodles
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1/4 cup (10 g) chopped fresh cilantro or basil
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1/4 cup (30 g) crushed peanuts (for topping)
Instructions
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Cook Noodles: Prepare soba noodles per package directions. Drain and rinse with cold water. Set aside.
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Cook Chicken: Season chicken with salt and pepper. Grill or pan-sear until internal temperature reaches 165°F (74°C). Let rest, then slice thinly.
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Make Sauce: Blend peanut butter, water, soy sauce, sesame oil, honey, lime juice, garlic, chili sauce, and peanuts until smooth. Thin with more water if needed.
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Assemble Salad: In a large bowl, combine noodles, cabbage, bell pepper, and sliced chicken. Add sauce and toss until fully coated.
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Garnish: Top with chopped herbs and crushed peanuts. Serve immediately or refrigerate.
Notes
Substitute tofu for chicken to make it vegetarian.
Use whole wheat spaghetti or rice noodles if soba isn’t available.
Adjust chili sauce to your preferred spice level.
Keeps well refrigerated for up to 3 days—ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling, Grilling
- Cuisine: Asian-Inspired