This is a great recipe to have in your arsenal. I’ve made it for as few as a couple people and in bigger batches for parties It’s not complicated and it’s easy to short cut. Make the recipe as-is or substitute the peanut dressing with with a store-bought peanut satay sauce which is now pretty widely available in the Asian section of the supermarket, Trader Joe’s and even WalMart. Brighten up the store-bought sauce with a squirt of fresh lime juice and/or spice it up with a little sirracha or chili-garlic sauce; f necessary, thin with a little water.
Soba noodles are a Japanese noodle made from buckwheat. Soba actually means buckwheat which is naturally gluten-free. However, if you are on a gluten-free diet, make sure to read the package verify that 100% buckwheat flour is used.
Cold Peanut Noodles
For the peanut sauce:
1/4 cup natural peanut butter
2 tablespoons water
3 tablespoons soy sauce
2 tablespoons peanut oil or a neutral oil like canola
2 tablespoons toasted sesame oil
1/4 cup rice wine vinegar
2 tablespoon fresh lime juice
2 tablespoons sherry, dry
3 tablespoons honey
2 cloves garlic, minced
1-inch freshly grated ginger
1/2 teaspoon red pepper flakes
For the noodle salad:
3/4 pound soba noodles or linguini
1 tablespoon peanut or a neutral oil
1 medium carrot, peeled and grated
2 to 3 scallions, thinly sliced on the bias
1/4 cup peanuts, dry-roasted
Chili-garlic sauce, for serving
For the chicken:
4 boneless, skinless chicken breasts
2 teaspoons salt
1 teaspoon curry powder
1 teaspoon freshly ground black pepper
For the dressing whisk together the peanut butter, water, and soy sauce in a bowl until thoroughly combined. Whisk in remaining dressing ingredients and set aside. Can be made up to one week ahead and kept in the fridge.
For the noodle salad Cook the noodles per package directions. Drain in a colander and rinse in cold running water. Toss the noodles with the peanut oil to prevent from sticking together and chill. Can be done one day ahead and kept refrigerated.
For the chicken: Squeeze limes over chicken and let marinate for 30 minutes to 2 hours. Pat the chicken dry with paper towels. Combine the seasonings and sprinkle over chicken. Preheat grill to high; brush and oil grates. Grill chicken 3 to 4 minutes per side or until cooked through. Chicken should be cooked to 160ºF; let rest 5 to 10 minutes before slicing.
When you are ready to serve the noodles, place them in a large bowl along with the grated carrot and toss with peanut dressing. Garnish with the sliced scallions and roasted peanuts. Serve with sliced chicken breast with a bowl of chili-garlic sauce on the side to share.
Cheers and Happy Grilling!