Description

This Spicy Peanut Soba Noodle Salad is a vibrant and flavorful dish perfect for a light lunch or dinner. Featuring tender chicken breast, crunchy vegetables, and chewy soba noodles, all tossed in a creamy, spicy peanut sauce with a hint of lime and garlic. The dish offers a delightful balance of spicy, sweet, and tangy flavors and can be served chilled or at room temperature, making it great for meal prep or gatherings.

Ingredients

Scale

Peanut Sauce

5 tablespoons peanut butter
5 tablespoons water
5 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons sesame oil (optional, for added flavor)
2 tablespoons honey
Juice of 1 lime
1 clove garlic
1/4 cup chili sauce (like Sriracha, adjust to taste)
1/2 cup peanuts

Salad

1 lb chicken breast
1 red bell pepper, thinly sliced
3–4 cups chopped purple cabbage
10 ounces soba noodles
1/4 cup fresh cilantro or basil, chopped (to taste)
1/4 cup crushed peanuts (for topping)

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Instructions

Cook the chicken: Season the chicken breasts with salt and pepper or your preferred seasoning. Heat a skillet over medium heat and cook the chicken for 6–8 minutes per side until fully cooked through and juices run clear. Remove from heat, let the chicken rest for a few minutes, then slice or shred it.
Cook soba noodles: Prepare the soba noodles according to the package instructions, usually by boiling for 4-5 minutes until tender. Drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
Make the peanut sauce: In a blender or food processor, combine peanut butter, water, soy sauce, sesame oil, honey, lime juice, garlic, chili sauce, and peanuts. Blend until the sauce is smooth. Adjust the water to achieve your desired consistency and tweak the chili sauce to control the spice level.
Assemble the salad: In a large bowl, combine the cooked soba noodles, chopped purple cabbage, sliced red bell pepper, chicken pieces, and fresh herbs like cilantro or basil. Pour the peanut sauce over the mixture and toss well so everything is evenly coated.
Serve: Transfer the salad to serving bowls or plates. Sprinkle with crushed peanuts and additional herbs if desired. Serve chilled or at room temperature for the best flavor experience.

Notes

You can substitute chicken breast with tofu or shrimp for a different protein option.
Adjust the chili sauce quantity depending on your preferred spice level.
Soba noodles are traditionally made with buckwheat and can be gluten-free if labeled so; otherwise, tamari is recommended for gluten sensitivity.
This salad can be made ahead and stored in the fridge for up to 2 days, but add crushed peanuts just before serving to keep them crunchy.
For a nuttier flavor, toast the peanuts before blending them into the sauce and for topping.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Stovetop
Cuisine: Asian Fusion