Soba Noodles With Chicken

This is a favorite weeknight dinner of cookbook author and runner Patricia Wells. The soba noodles are bathed in a rich sauce of soy, sesame, peanut butter, and vinegar with a hint of garlic and ginger. “Sliced scallions add the essential element of crunch,” she says, “and the smoothness of the chicken is punctuated by a garnish of toasted sesame seeds, peanuts, and cilantro.” Serve the dish at room temperature. With plenty of carbs, it’s an ideal choice the night before a long run or for postrun recovery.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Noodles, Pasta

Cuisine: American

Calories: 573

Ingredients Method

Ingredients

3 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons sesame oil
1 tablespoon natural smooth peanut butter
¼ cup rice vinegar
2 tablespoons water
1 tablespoon grated fresh ginger
2 cloves garlic minced
10 ounces soba noodles
2 cups shredded cooked chicken warmed or at room temperature
5 scallions green and white parts, thinly sliced
¼ cup toasted sesame seeds
¼ cup chopped unsalted peanuts
¼ cup fresh cilantro leaves

Method

In a large, shallow bowl, whisk the soy sauce or tamari, sesame oil, peanut butter, vinegar, water, ginger, and garlic.
In a large pot, boil 3 quarts of water. Add the soba noodles and stir. Cook for 5 minutes, or until tender. Drain in a colander and run hot water over the noodles until the water runs clear. (If the noodles aren’t rinsed, they’ll become starchy and sticky.) Drain thoroughly again.
Add the noodles to the sauce and toss to coat evenly. Add the chicken and scallions and toss again. Garnish with the sesame seeds, peanuts, and cilantro.