Recipe by ag_sag
Peanut butter based lo mein.
Top Review by berry271
Made last night for supper. Didn't have soba noodle, so we just used regular. I also didn't cook the carrots with the noodles, as I wanted them to remain a bit crunchy. Skipped the edamame as we didn't have any on hand, and not sure that we missed them anyway. My husband really liked this, which surprised me because he's not always big on "Asian" food, but he does really like PB. I thought it was pretty good and was hoping our son would like it because of the PB, but he wasn't really interested in it. I also forgot to add the water to the sauce, but was happy with the consistency of it anyway. I used natural PB which is a little runny anyway so maybe that was why. Made my own Asian dressing (oil, vinegar, duck sauce, sesame seeds, and crushed red pepper). I think I would have liked it better with the soba noodles and would recommend using them if you have them, but the regular noodles worked okay. I'm actually kind of excited to try the leftovers cold for lunch today. I think it might be like a cool Asian "pasta salad."
- 1 (12 ounce) package soba noodles (buckwheat)
- 2 cups frozen shelled edamame
- 2 cups shredded carrots
- 1⁄2 cup creamy peanut butter
- 1⁄2 cup asian sesame dressing or 1⁄2 cup sesame ginger salad dressing
- 2 cups cooked chicken, cut into bite size pieces
- 1 cucumber, cut in half lengthwise and sliced
Directions See How It's Made
- Bring a large pot of salted water to a boil. Add soba noodles and cook 3 minutes. Add edamame and carrots to noodle water and cook 3 minutes more. Drain.
- In a large bowl, whisk together peanut butter, salad dressing, and 1/4 cup very hot water. Add drained noodle mixture to peanut sauce and toss to coat well.
- Add chicken and cucumber slices and toss again. Serve warm or at room temperature.