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


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


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.

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