Prep 30 mins
Cook 0 mins
The dressing will definitely taste acidic and a bit salty before you toss it with the noodles. An intense dressing is needed to stand up to noodles. From Food Nouveau. Take note of the dressing's 6 tablespoons Japanese soy sauce. One tablespoon of the 6 may be replaced with one tablespoon of fish sauce for a much more complex flavor.
For the salad
- 5 ounces dried soba noodles or 5 ounces spaghetti
- 2 cups cooked chicken, diced
- 1⁄2 red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 2 1⁄2 ounces broccoli florets
- 2 handfuls bean sprouts, thoroughly washed
- 2 green onions, thinly sliced (white and green parts)
- 2 tablespoons peanuts, chopped
- 1 tablespoon sesame seeds
- fresh cilantro, chopped, to taste
For the dressing
- 6 tablespoons Japanese soy sauce (can substitute 5 T soy sauce and 1 T fish sauce)
- 3 tablespoons rice wine vinegar
- 2 tablespoons peanut oil or 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 1 1⁄2 tablespoons creamy peanut butter
- 1 small garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sambal oelek (optional) or 1 small red Thai chile, minced (optional)
- 1 teaspoon sugar (or honey to taste)
- Bring a large pot of salted water to a boil. Cook soba noodles according to package instructions, stirring occasionally so they don’t stick. Drain and rinse well under cold water.
- Make the dressing by combining all ingredients in a small food processor or blender and mix until dressing is smooth.
- In a large bowl, toss chicken with noodles, bell pepper, carrot, broccoli florets, bean sprouts, scallions and dressing. Add half the peanuts and sesame seeds and toss well. Serve in large bowls, each portion sprinkled with fresh ciilantro and the remaining peanuts and sesame seeds.
Loved this salad. Quick to make and such great flavors. Only made half a recipe and still have some leftover for lunch.