Description
A refreshing bowl of chilled soba noodles tossed in a creamy peanut chili oil sauce with tender ginger-scallion chicken. Nutty, spicy, savory, and packed with umami.
Ingredients
Units
Scale
- 2 servings soba noodles
- Optional: Chopped green onions
For the Peanut Chili Oil Sauce:
- 1 1/2 tbsp toasted sesame seeds
- 1 tsp sugar
- 1 1/2 tbsp soy sauce
- 1/2 tsp Szechuan peppercorn or oil
- 1/4 cup chili oil
- 1/4 cup reserved soba noodle water
- 1 tbsp peanut butter
For the Ginger Scallion Chicken:
- 1 lb boneless/skinless chicken thighs
- 4 slices ginger
- 1 scallion
- Salt and pepper, to taste
Instructions
- Grind the toasted sesame seeds into a coarse powder using a suribachi/surikogi, mortar and pestle or spice grinder.
- Add chicken thighs, ginger slices, and scallion to a pot of water. Bring to a boil and cook for about 10 minutes, or until the chicken is cooked through.
- Remove the chicken and let it cool slightly. Shred into bite-sized pieces using forks (or a hand mixer works great too!) and season with salt and pepper.
- Cook soba noodles according to package instructions. Reserve ¼ cup of noodle water, then rinse the noodles under cold water (or throw them into an ice bath to prevent them from drying out) to stop the cooking process and chill them.
- Combine the ground sesame seeds, soy sauce, sugar, Szechuan peppercorn powder, chili oil, reserved soba noodle water, and peanut butter. Mix until smooth and creamy.
- To a plate, add the noodles and top with the shredded ginger-scallion chicken. Drizzle over the peanut chili oil sauce and top with a handful of green onions. Mix and enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2