Monday, June 21, 2010

Roasted Chicken with Spicy Peanut Soba Noodles

This recipe is adapted from Gail Simmons, contributor to Kitchen Daily I basically followed the recipe, with the exception of blending the spicy peanut sauce ingredients in my mini-Cuisinart vs. using a blender. Beware that this is SPICY so if you'd like to kick it down a notch or two, use less of the Sriracha sauce. Serves 4.


Spicy Peanut Sauce:
1/2 cup toasted sesame oil
4 garlic cloves minced
1 tablespoon minced fresh ginger
2 tablespoons sriracha hot sauce
3 tablespoons honey
1/2 cup creamy peanut butter
2 tablespoons lemon juice
1/4 cup low-sodium soy sauce
1/4 cup hot water

Chicken and Noodles:
4 cups shredded chicken from a whole roasted deli-chicken
1/2 pound dried buckwheat soba noodles

Green Salad:
1/2 hothouse cucumber, thinly sliced
3 ribs of celery, thinly sliced on the bias
1 cup cilantro leaves
2-3 scallions, finely sliced on the bias


Spicy Peanut Sauce:
In a small saut̩ pan heat sesame oil and add garlic and ginger to gently fry until fragrant Рabout 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.

Chicken and Soba Noodles:
Cook soba noodles according to package directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.

Green Salad:
In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine.

Divide noodle mix evenly amongst bowls and top with a handful of green salad.

1 comment:

  1. That looks like the perfect summer dinner, Hilary!