Peanut and Chicken Soba Noodles

Peanut and Chicken Soba Noodles

  • Preparation 10 min
  • Cooking 20 min
  • Servings 6
  • Sans noix
  • Sans lactose
  • Sans produits laitiers
  • Sans oeufs

Categories

Ingredients

  • Sauce

    • 5 garlic cloves, finely chopped
    • 2 tbsp fresh ginger, finely chopped
    • 3 tbsp lemongrass, finely chopped
    • 1/3 cup (75 ml) peanut butter
    • 3 tbsp (45 ml) fish sauce (nuoc-mam)
    • 3 tbsp (45 ml) hoisin sauce
    • 1 tbsp (15 ml) chili sauce or ketchup
    • Tabasco-style sauce or sambal oelek, to taste
    • 1 can (14 oz/398 ml) coconut milk
    • 1/2 cup (125 ml) chicken broth
  • Noodles

    • ¾ lb (375 g) soba noodles (see note)
    • 1/2 lb (225 g) asparagus, trimmed and cut into 4 pieces each (see note)
    • 2 skinless and boneless chicken breasts, cut into strips
    • 1 red bell pepper, cut into strips
    • 3 tbsp (45 ml) vegetable oil
    • 1/3 cup (75 ml) peanuts, roughly chopped
    • 1/2 cucumber, grated

Preparation

  • Sauce

  • Noodles

Note from Ricardo

Soba noodles are made with buckwheat. They are sold in grocery stores in the Asian or natural food aisle.

You can replace the asparagus with green beans cut into chunks or frozen shelled edamame.

Personal Note