Soba Noodle Salad

This salad has been making the rounds lately and I decided it was our turn. I made some changes – I took Joy’s advice re: fish sauce and chicken thighs, and I threw some Chinese radish, broccoli and egg into the mix. So tasty!

For salad

1 package soba noodles

4 boneless, skinless chicken thighs

salt and pepper

1 red pepper, chopped

1 small head broccoli, cut into florets

1 large Chinese radish, diced

a few basil leaves, chopped (I didn’t have any cilantro)

handful peanuts, crushed

4 scallions, chopped

2 eggs

For dressing

4 tbsp tamari

1 tbsp fish sauce

3 tsp rice vinegar

2 tbsp peanut oil

1 tbsp sesame oil

1.5 tbsp peanut butter

2 cloves garlic, minced

1 tbsp sugar

1 tbsp fresh ginger

Preheat oven to 375. Cook chicken thighs 35 minutes or until cooked through. Shred/chop chicken and set aside.

While chicken is cooking, prep your other ingredients. Scramble eggs and break up into pieces. Steam broccoli in microwave and blanch and drain. Blend together dressing ingredients in a blender. Cook soba noodles in boiling water and rinse with cold water and drain.

Combine chicken, herbs and vegetables in a big bowl. To serve, combine about a cup of noodles with about 1/5 of the chicken/veg mixture, about 1/5 of sauce and a bit of egg and peanut for garnish. Serves between 5 and 6.

For dressing


1 Comment

Filed under main dishes, salads

One response to “Soba Noodle Salad

  1. Pingback: New obsession: Soba Noodles | Missy's Recipes

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