10 oz grilled or sauted chicken breasts*
8 oz somen or soba noodles cooked, drained and cooled
1 1/4 cup spicy peanut sauce
chopped dry roasted peanuts
julienned seedless cumber
steamed snow peas
mung bean sprouts
Slice the chicken breasts into long, 1/4 inch wide strips.
Toss the noodles with the peanut sauce. Top with grilled chicken and the remaining ingredients to taste.
*This is totally optional but if you don’t have leftover chicken on hand to use, this is a yummy (20 minute) chicken marinade that complements the dish.
3 tablespoons roasted peanuts
2 tablespoons fresh ginger, minced or 2 tablespoons ginger juice
2 tablespoons soy sauce
1 teaspoon dark brown sugar
When I make this, I like to serve everything (except the peanut sauced noodles) in separate bowls so everyone can take as much or as little of the toppings that they want. When I made the peanut sauce for the first time I couldn’t wait to try it on other things. The most obvious idea was some sort of noodle salad. This particular noodle salad is the perfect mix of creamy, crunchy, crisp and green. Not to mention quick to make and super cheap! This is the best peanut noodle salad I’ve ever had, it really is all about the sauce.