Description

This vibrant and flavorful Spicy Peanut Soba Noodle Salad combines tender chicken breast, chewy soba noodles, crunchy vegetables, and a creamy, spicy peanut sauce. Perfect as a refreshing lunch or light dinner, it offers a delightful balance of savory, sweet, and tangy flavors with a satisfying texture from fresh herbs and crushed peanuts.

Ingredients

Peanut Sauce

5 tablespoons peanut butter
5 tablespoons water
5 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons sesame oil (optional, for added flavor)
2 tablespoons honey
Juice of 1 lime
1 clove garlic
1/4 cup chili sauce (like Sriracha, adjust to taste)
1/2 cup peanuts

Salad

1 lb chicken breast
1 red bell pepper, thinly sliced
3–4 cups chopped purple cabbage
10 ounces soba noodles
1/4 cup fresh cilantro or basil, chopped (to taste)
1/4 cup crushed peanuts (for topping)

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Instructions

Cook the chicken: Season the chicken breast with salt and pepper or your preferred seasoning. Heat a skillet over medium heat and cook the chicken for about 6–8 minutes per side until fully cooked through. Remove from heat and let it rest before slicing or shredding into bite-sized pieces.
Cook soba noodles: Prepare the soba noodles according to the package instructions, usually boiling them for 4-5 minutes. Once cooked, drain the noodles and rinse under cold water to stop the cooking process and remove excess starch. Set aside.
Make the peanut sauce: In a blender or food processor, combine peanut butter, water, soy sauce, sesame oil, honey, lime juice, garlic, chili sauce, and peanuts. Blend until the mixture is smooth and creamy. Adjust the water amount to reach your desired consistency and tweak the chili sauce quantity to suit your preferred spice level.
Assemble the salad: In a large mixing bowl, add the cooked soba noodles, chopped purple cabbage, thinly sliced red bell pepper, sliced or shredded chicken, and fresh herbs such as cilantro or basil. Pour the peanut sauce over the salad and toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
Serve: Transfer the salad to serving plates or bowls. Garnish with the crushed peanuts and additional fresh herbs if desired. The salad can be enjoyed chilled straight from the refrigerator or served at room temperature for optimum flavor and texture.

Notes

For a vegetarian or vegan version, substitute chicken with firm tofu or tempeh and use maple syrup instead of honey.
Adjust the chili sauce to control the spiciness according to your preference.
Sesame oil is optional but adds a delicious nutty flavor to the sauce.
Soba noodles traditionally contain buckwheat and may not be gluten-free unless specified; use gluten-free soba or rice noodles if needed.
This salad is best served fresh but can be stored in the refrigerator for up to 2 days.