Cooked - Peanut Chicken Soba Noodle Salad

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Peanut Chicken Soba Noodle Salad

1.0

200g soba noodles

1 large zucchini

¼ cup mint torn

¼ cup coriander roughly chopped

1 tbsp sesame seeds toasted

½ cup spring onion finely sliced

1 cup edamame beans blanched

1 ripe avocado

300-400g chicken thighs

1 garlic clove crushed

2 tbsp soy sauce

Juice of 1 lime

2 heaped tbsp crunchy peanut butter

Splash of water

1 clove garlic crushed

1 tbsp finely grated ginger

3 tbsp fresh lime juice

1 tbsp white miso

2 tbsp hulled tahini runny

1 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp olive oil

2 tsp honey

Olive oil for cooking

Mix the garlic, soy, peanut butter and lime juice with a splash of water. Add the chicken thighs and coat. Set aside to marinade (can be marinated in the fridge overnight).
Mix all dressing ingredients together and set aside.
Cook the soba noodles according to the package instructions. Rinse in cold water immediately after.
Julienne the zucchini into a large bowl. Add the herbs, sesame seeds, spring onion and edamame beans.
Add the rinsed noodles to the salad along with the dressing (use about ⅔ of the dressing and keep the rest to add later if needed) and toss to thoroughly combine.
Heat a medium fry pan over medium heat with a little olive oil. Fry the chicken until golden on both sides.
Serve up the salad with sliced hot peanut chicken and sliced avocado.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 31 weeks ago

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