You'll only need about 15 minutes to cook the chicken and noodles for this Asian salad. If short on time, substitute rotisserie chicken or leftover cooked chicken, and purchase preshredded carrots from your supermarket's produce section.
2 cups water
2 (6-ounce) skinless, boneless chicken breast halves
4 black peppercorns
1 bay leaf
1 tablespoon rice vinegar
2 tablespoons roasted peanut oil
2 teaspoons low-sodium soy sauce
1 teaspoon honey
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl.
Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.
I doubled the sauce after reading reviews, and my husband and son scarfed it down and went back for seconds. We do not like too much heat (spice) and this was just right for us. Will definitely make again.
I made this attempting to replicate a restaurant salad. The flavor combination is very good, but the amount of dressing was quite meager - I had to double it (except for the peanut oil, for which I substituted peanut butter) as it barely coated the chicken. I omitted the red onion, added black beans and roasted red pepper strips, and substituted cilantro for the basil. As others observed this took much longer than 15 minutes to put together, but the result was well worth it; and I would make this again with the above changes.
This is a great week-night dinner, though prep time is not going to be 15 minutes unless you've got a lot ready in advance, nonetheless the prep time is pretty reasonable. The receip does need a bit more oomph in the seasoning department, which is easy to supplement. The left-overs make great lunches. Family favorite.
This was easy and really good, served it at room temp. Used leftover grilled chicken. I subbed whole wheat spaghetti for the soba, since that is what I had on hand. Also added about a cup of edamame and 2 cups shredded cabbage. I didn't have roasted peanut oil so I used regular peanut oil (1 tbs) and sesame oil (2 tbs), and doubled the other dressing ingredients since I added more veggies. I skipped the peanuts and basil since I didn't have these, but my family loved it and asked for me to make it again. It would be even better with the basil or maybe cilantro. It served four adults as a main dish with these additions - I don't think four ounces of spaghetti would go very far for four without the extra veggies. Would make a great summer bbq side.
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