Add this one to your weeknight rotation.
Last weekend, KitchenAid invited Gail Simmons and I to their Chicago showroom to host a cooking demonstration. Lucky for us, Gail was willing to share her recipe for this flavorful noodle dish that should be in every cook’s repertoire.
Gail Simmons’ Roasted Chicken & Spicy Peanut Soba Noodles
Ingredients
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 soy sauce
- 1/4 cup hot water
Chicken & Noodles:
- 4 cups shredded chicken from a whole roasted chicken (pre-cooked or store bought)
- 1/2 pound dried buckwheat soba noodles
Green Salad:
- 1/2 hothouse cucumber, thinly sliced
- 3 ribs celery, thinly sliced on the bias
- 1 cup cilantro leaves
- 2-3 scallions, finely sliced on the bias
- 2 tablespoons rice wine vinegar
- 1 tablespoon canola oil
Instructions
Servings: 4 as a main course, or 8 small appetizers
Spicy Peanut Sauce:
In a small sauté pan heat sesame oil, add garlic and ginger and gently fry until fragrant, about 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 & Noodles:
Cook soba noodles according to packet 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 or spoons to work sauce into chicken and noodles gently.
Green Salad:
In a small mixing bowl combine cucumber, celery, cilantro and scallions. Drizzle with vinegar and oil and toss gently to combine.
Divide noodle mixture evenly into bowls and top with a handful of green salad.
