Spicy Soba Noodles with Chicken and Peanut Sauce

Spicy soba noodles with chicken and peanut sauce is a surprisingly healthy, nutritious and tasty dish. If you make it once, it won’t be your last time. 

The first time I had this spicy soba noodles with chicken dish, it was made by my lovely friend Jackie in La Jolla.

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After the first bite, I knew I had to have the recipe! The flavors of ginger, peanut, garlic and other ingredients were so incredible together! What I didn’t realize was how healthy it was, too.

Most ingredients in this dish are raw; the sauce is uncooked-but don’t let that put you off.  It is actually one of my (picky) daughter’s favorite meals, and one she cooks herself quite often (she even eats it cold for school lunches).

She was upset that I was putting it here on my site, not realizing it’s already all over the internet! It is originally a Cooking Light recipe, but I am posting my version with a just a couple of changes (mainly cooking the chicken more than 4 minutes).  

Have you tried Filipino lumpia or Thai glass noodle stir fry? If not, you’re missing out!

My Singapore chicken satay skewers with peanut sauce is another dish with similar ingredients!

Enjoy this delicious and healthy dish!

 Spicy Soba Noodles with Chicken
and Peanut Sauce

Slightly adapted from Cooking Light Magazine                          serves 6

FULL PRINTABLE RECIPE BELOW

Ingredients

• boneless chicken breast
• chicken broth (use 2 tsp. Better than Bouillon with 2 cups water if you do not have broth)
• peanut butter 
• fresh ginger
• soy sauce
• honey
• crushed red pepper (cayenne)
• garlic cloves
• fresh snow peas
• carrot
• uncooked buckwheat soba noodles
• green onions 
• unsalted, dry-roasted peanuts

Directions

Place chicken in a large saucepan; add 13 oz broth. Bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done.

Remove from heat; let stand while preparing other ingredients.

Shave (or grate) carrot lengthwise into thin strips using a vegetable peeler.

Combine 2.5 oz broth, peanut butter, ginger, soy sauce, honey, red pepper (can be omitted if your preference is non-spicy) and garlic.

Stir with a whisk until smooth.

Cut snow peas in half, then blanche in about 1 cup boiling water for one minute. Drain from water and set aside.

Cook soba noodles according to the direction on package (will be ready in about 5 or 6 minutes.)

 While noodles are cooking, remove chicken from broth and cut into bite sized pieces.

Combine carrot, peanut sauce, chicken, snow peas and drained noodles in a large, heated bowl or pot; toss to coat.

Sprinkle with green onions and peanuts, and that’s it! Add a little sprinkle of hot pepper flakes if desired, and serve. It doesn’t look very appealing, but it tastes great!

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Spicy Soba Noodles with Chicken and Peanut Sauce

Servings: 6

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Additional Time: 5 minutes minutes

Total Time: 35 minutes minutes

A healthy, light and delicious meal that will be on regular rotation once you make it the first time.

4.9 from 11 votes

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Ingredients

• 13 oz chicken broth see notes for substitutions
• 12 oz skinless, boneless chicken breast (you can also use leftover boiled or roast chicken instead-just skip the cooking part)
• 10 oz buckwheat soba noodles (uncooked)

For the Sauce:

• ⅓ cup chicken broth
• ⅓ cup peanut butter (smooth or crunchy)
• 1 Tbsp fresh ginger (peeled, chopped)
• 1 Tbsp soy sauce
• 2 Tbsp honey
• 1 tsp crushed red pepper (or 2 tsp, or cayenne pepper)
• 1 clove garlic (or 2, minced)

Add in Ingredients:

• 1 cup fresh snow peas (ends removed)
• 1 medium carrot (peeled)
• 4 green onions (sliced)
• ½ cup dry-roasted peanuts (chopped, unsalted)

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Instructions

• Place chicken in a large saucepan; add the 13 oz/ 385 ml broth. Bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove from heat; let stand while preparing other ingredients. SKIP THIS STEP IF USING LEFTOVER CHICKEN.
• Combine ⅓ cup/ 75 ml broth, peanut butter, ginger, soy sauce, honey, red pepper (can be omitted if your preference is non-spicy,) and garlic; stir with a whisk until smooth.
• Cut snow peas in half, then blanche in about 1 cup boiling water for one minute. Remove from water and set aside.
• Shave (or grate) carrot lengthwise into thin strips using a vegetable peeler.
• Cook soba noodles according to the direction on package (will be ready in about 5 minutes.)
• While noodles are cooking remove chicken from broth and cut into bite sized pieces.
• Combine carrot, peanut sauce, chicken, snow peas and drained noodles in a large, heated bowl or pot; toss to coat.
• Sprinkle with onions and peanuts.  Add a little sprinkle of hot pepper flakes if desired, and serve hot or cold.

Notes

• Use 2 tsp. reduced sodium Chicken Better than Bouillon with water if you do not have broth. You can also use vegetable broth instead.
• Using cooked chicken is a great option for this dish to make it even quicker and easier to make.

Nutrition

Serving: 1 | Calories: 423kcal | Carbohydrates: 51g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 787mg | Potassium: 608mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2092IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 3mg

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Author: adapted from a Cooking Light recipe

Course Main Courses

Cuisine Asian

And just for fun, this is the original photo and presentation I had when I first published this recipe! So embarrassing! 😳 

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