Ever since I made this dish back in 2002, it’s become when of our favorites. There’s so much flavor and it’s so easy to prepare. Not exactly kid friendly, be definitely mom and dad friendly! I usually make this recipe with chicken. You can either cook the chicken according to the recipe or use pre-cooked chicken. Tonight I tried fried tofu, and it was delicious. If you don’t like soba noodles, try whole wheat pasta, or regular pasta. My recipe is adapted from the recipe in the July 2002 issue of Cooking Light.
- 2/3 c. chicken broth + 2 c. broth if cooking chicken
- 2/3 c. peanut butter
- 4 TBSP. ginger, minced
- 4 garlic cloves, minced
- 2 TBSP. soy sauce
- 4 TBSP. honey
- 1 TBSP. plus 1 tsp. crushed red pepper
- 1 c. of carrot matchsticks (you can buy a bag of them at the grocery store)
- 1 c. sugar snap peas
- 1 pound skinless, boneless chicken breast OR extra firm tofu
- 16 oz. soba noodles or pasta of your choice
- 1/2 c. sliced green onions
- 1/2 c. cilantro, chopped
- 6 tablespoons chopped unsalted, dry-roasted peanuts
- Sauce: Combine broth, peanut butter, ginger, garlic, soy sauce, honey, and red pepper in a bowl; stir with a whisk until smooth.
- Chicken: Place chicken in a large saucepan; add 2 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. You can also use pre-cooked chicken.
- Tofu: I used extra firm cubed tofu and dredged the cubes in an equal parts flour and cornstarch mixture, then pan fried. You don’t have to fry the tofu, but that’s the only way -s will eat tofu.
- Boil soba noodles according to directions on the package.
- Combine carrots, sugar snap peas, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with green onions, cilantro, and peanuts.
Spicy Soba Noodles with Chicken or Tofu in Peanut Sauce: