Buckwheat soba noodles with chicken in peanut dressing
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 652, total fat 25 G., saturated fats 5 G., proteins 38 G., carbohydrates 78 G., fiber 5 G., cholesterol 57 mg, sodium 1446 mg, sugar 0 G.
Calories 652, total fat 25 G., saturated fats 5 G., proteins 38 G., carbohydrates 78 G., fiber 5 G., cholesterol 57 mg, sodium 1446 mg, sugar 0 G.
A delicious, healthy, and quick Asian-inspired dish that's perfect for summer. Buckwheat soba noodles are simmered with edamame and green soybeans, then tossed in a dressing made with peanut butter, soy sauce, ginger, rice vinegar, sesame oil, and hot chili sauce. This dressing infuses the noodles with the vibrant, contrasting flavors typical of Asian dishes. Serve cold with shredded grilled chicken, cucumber, and green onions. Enjoy this protein- and fiber-rich dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup shredded grilled chicken
- 340 g of buckwheat soba noodles
- 1 cup frozen shelled edamame beans
- 0.5 cup peanut butter
- 2 tbsp rice vinegar (unsalted)
- 1 tbsp soy sauce
- 2 tsp grated peeled ginger root
- 1 tsp. sesame oil
- 1 teaspoon Asian chili sauce (such as sriracha or sambal oelek)
- 1 cup diced cucumber
- 0.5 cup chopped green onions
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Recipes with similar ingredients: noodles, edamame beans, Peanut butter, rice vinegar, soy sauce, sambal olek, ginger root, cucumbers, grilled chicken, green onions
Cooking the dish according to the recipe:
- Bring water to a boil in a large saucepan. Add soba and edamame noodles and cook according to package directions. Set aside 1 cup of water, drain the rest, and run the noodles and edamame under cold water to cool.
- In a large bowl, combine the peanut butter, vinegar, soy sauce, ginger, sesame oil, and chili sauce. Add 1/2 cup of the reserved noodle water and whisk until smooth. Add the noodles and edamame, season with salt, and toss (add more water if the noodles seem dry). Divide the noodles among bowls and top with the chicken, cucumber, and green onions.
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