Grilled Chicken, Broccoli and Peanut Soba Noodle Recipe

May 21, 2017  | Chicken Recipes | Pasta Recipes | asian | broccoli | chicken | noodle | soba 
Prep Time Cook Time Serves
20m 25m 4

This dish is an explosion of flavors. You don’t know where to look or what to taste. I don’t usually go for those kinds of recipes, but I feel it is totally appropriate and delicious here. Soba noodles themselves aren’t that exciting but add some chicken, broccoli, peanut sauce, coriander, spring onion and chili and you have one very tantalizing, crunchy and flavorful dish.

INGREDIENTS

For the noodles:
  • 2 large boneless, skinless chicken breasts
  • 1 head broccoli, cut into small florets
  • 9 ounces soba noodles
  • 1 spring onion, finely chopped
  • 1/4 cup unsalted peanuts, roughly chopped
  • handful fresh coriander, finely chopped
  • 1 red chili, seeds removed and finely chopped
For the dressing:
  • 1/4 cup smooth peanut butter
  • 3 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1-inch piece ginger, finely grated
  • juice of 1 lime

INSTRUCTIONS

Cook your chicken breasts as you like – on a grill or in a pan. Set aside.

Bring a large pot of water to a boil and cook the broccoli florets until tender, about 3-5 minutes. Using a slotted spoon, transfer the broccoli to an ice bath.

In the same pot of boiling water, cook your soba noodles according to your package directions. Typically it will take between 5 and 8 minutes. The noodles should be cooked through but not mushy. Drain the cooked noodles and rinse under cold water. I also like to put them in a bowl of cold water and give them good rub to make sure all the starch is off and they don’t stick together. Drain the noodles and set aside.

Next, prepare your dressing. In a medium bowl, combine all of the dressing ingredients using a whisk. In a large bowl, gently toss together the noodles, broccoli and dressing. Arrange on a large serving platter. Slice the cooked chicken breasts and place on top of the noodles. Sprinkle the spring onion, peanuts, coriander and chili on top. Serve at room temperature or keep in the fridge until ready to eat.

COOK'S TIPS

I typically use Skippy as my peanut butter which has sugar added to it. If you are using a natural peanut butter with no sugar, you may want to add some honey or a couple teaspoons of sugar to the dressing. Be sure to taste as you go so you don’t add too much.

If you are not a fan of chili, simply leave it out.

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