Have you ever tried soba noodles? They are made from buckwheat and while they are not very attractive to look at (brown) they have a fantastic, nutty flavor and they are perfect for salads or hot preparations! Plus, they cook in THREE minutes! This could easily be made vegetarian too. Just replace the chicken with more veggies! This is a salad that you can serve at either room temperature or cold and is perfect to have in your fridge for quick and easy lunches. Enjoy!
Spicy Soba Noodles with Chicken and Peanut Sauce (adapted from food.com)
1 lb. boneless, skinless chicken breasts
1 t. extra virgin olive oil
Salt and pepper
1 carrot, peeled
1 red pepper, thinly sliced
2 sliced green onions
3 T. chopped dry roasted unsalted peanuts
1/4 c. cilantro
10 oz. soba noodles
1/3 c. peanut butter
1 1/2 t. ground ginger
3 T. low sodium soy sauce
2 T. honey
1-2 t. crushed red pepper flakes (I used 1 t. and it was hot enough for me but if you like it spicy, knock yourself out!)
1 garlic clove, minced
Preheat the oven to 375. Place the chicken breasts on a sheet pan that has been covered with foil and sprayed with cooking spray. Season the chicken with olive oil, salt and pepper and bake for 40 minutes. Allow the chicken to cool, then shred.
While the chicken cooks, shave the carrot lengthwise into thin strips using a vegetable peeler and place in a large bowl. Add the chicken (when cooled and shredded), red pepper, green onions, peanuts and cilantro.
Cook the soba noodles according to the package directions then rinse under cold water to cool. Add the soba noodles to the bowl with the vegetables.
To make the dressing whisk together the peanut butter (I used natural peanut butter so I had to soften it for about 15 seconds in the microwave), ginger, soy sauce, honey, crushed red pepper and garlic. Pour over the chicken and vegetables and toss to combine. Taste for seasoning and serve!
6 servings (411 calories each serving) according to my calculator on loseit.com
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