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 dish, it was made by my lovely friend Jackie in La Jolla.

As an Amazon Associate I earn from qualifying purchases.

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 on my blog, 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? If not, you’re missing out!

Enjoy this delicious dish!

 Spicy Soba Noodles with Chicken
and Peanut Sauce

Ingredients

• 1 carrot, peeled
• 2 cups fat-free, less-sodium chicken broth, divided (use 2 tsp. Better than Bouillion with 2 cups water if you do not have broth)
• 1/3 cup peanut butter (smooth or crunchy both work)
• 1 tablespoon chopped peeled fresh ginger
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 1 to 2 teaspoons crushed red pepper (cayenne)
• 1 or 2 garlic cloves, minced
• 6 ounces fresh snow peas, ends removed
• 12 ounces skinless, boneless chicken breast
• 5 cups cooked soba (about 10 ounces uncooked buckwheat noodles)
• 1/2 cup sliced green onions (about 4)
• 1/2 cup chopped unsalted, dry-roasted peanuts

Place chicken in a large saucepan; add one and 2/3 cups 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 1/3 cup 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!

Don’t miss another recipe or travel post, sign up for my free subscription below!
I promise not to share or sell your email address, ever.

Continue to Content

Spicy Soba Noodles with Chicken and Peanut Sauce

Yield: 6

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

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

Print

Ingredients

• 1 carrot, peeled
• 2 cups fat-free, less-sodium chicken broth, divided (use 2 tsp. Better than Bouillion with 2 cups water if you do not have broth)
• 1/3 cup peanut butter (smooth or crunchy both work)
• 1 tablespoon chopped peeled fresh ginger
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 1 to 2 teaspoons crushed red pepper (cayenne)
• 1 or 2 garlic cloves, minced
• 6 ounces fresh snow peas, ends removed
• 12 ounces skinless, boneless chicken breast (you can also use leftover boiled or roast chicken instead-just skip the cooking part)
• 5 cups cooked soba (about 10 ounces uncooked buckwheat noodles)
• 1/2 cup sliced green onions (about 4)
• 1/2 cup chopped unsalted, dry-roasted peanuts

Instructions

1. Place chicken in a large saucepan; add one and 2/3 cups 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.
2. Shave (or grate) carrot lengthwise into thin strips using a vegetable peeler.
3. Combine 1/3 cup 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.
4. Cut snow peas in half, then blanche in about 1 cup boiling water for one minute. Remove from water and set aside.
5. Cook soba noodles according to the direction on package (will be ready in about 5 minutes.)
6. While noodles are cooking remove chicken from broth and cut into bite sized pieces.
7. Combine carrot, peanut sauce, chicken, snow peas and drained noodles in a large, heated bowl or pot; toss to coat.
8. Sprinkle with onions and peanuts, and that's it! Add a little sprinkle of hot pepper flakes if desired, and serve.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.