no complaints here. [soba noodle salad w. spicy peanut sauce, shredded chicken & veggies]

I spent last weekend at home with my mom, grandma and boyfriend–we relaxed, watched movies, and ate gobs of food. While at home, my mom and I made this delicious, spicy soba noodle salad. The recipe made enough for a week of leftovers, but I wasn’t  complaining about that!

Soba noodle recipe:

4-5 boneless, skinless chicken breasts, poached then shredded

2 packages (16 oz.) soba noodles

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1/2 cup shredded carrots

3/4 cup edamame

1 can (8 oz.) water chestnuts, drained, then diced in small pieces

Fresh cilantro, for garnish

Green onion, sliced, for garnish

Chopped peanuts, for garnish

Directions:

Bring a large pot of water to a boil, then add chicken. Cook chicken about 15-20 minutes, or until done. Remove chicken from water and let cool; shred the chicken and set aside.

Bring another pot of water to a boil and add the soba noodles; cook according to package instructions. Drain noodles.

In a large bowl, add soba noodles. Toss the noodles with the shredded chicken and vegetables. Add desired amount of spicy peanut sauce (won’t use all the sauce), and mix well. Serve pasta hot or cold and garnish with fresh cilantro, green onion and chopped peanuts.

Spicy peanut dressing recipe:

1 cup, plus 2 tbsp. peanut butter

1 cup water, plus more if sauce is too thick

1 cup, plus 2 tbsp. low-sodium soy sauce

1/4 cup sesame oil

1/4 tbsp. honey

2 tbsp. white vinegar

3-4 tsp. chili oil, or to taste

Approx 1/2 cup Sriracha, plus more or less, to taste

2 tsp. minced garlic

2 jalapenos, deveined and seeded

3/4 cup peanuts, plus more or less, to reach desired consistency

Directions:

Place all ingredients, except peanuts, in a food processor or blender and puree. Next, add desired amount of peanuts to blender and mix until smooth.

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