Tuesday, June 18 2013, 10:06 AM MDT
Cold Soba Noodle Salad with Asian Vegetables and Grilled Chicken
As Aired On August 2, 2012
Recipe Courtesy Of Pinon Market
8 oz 100% Buckwheat Soba Noodles
1 ea Red, Yellow and Green Bell Pepper, stemmed, seeded and cut into matchsticks
2 Carrots, Peeled and cut into matchsticks
4 oz Green Beans, trimmed and stemmed
4 oz Sautéed Shitake Mushrooms, cleaned, stemmed and sliced thin
4 oz Asparagus spears, trimmed and cut into 1" pieces
4 ea Scallions, sliced thin on the diagonal
2 T ea Minced fresh cilantro & parsley
2 Grilled Chicken Breast, sliced thin on the diagonal
¼ C Smooth peanut butter
¼ - ½ C Hot water
¼ C Hoisin sauce
1 T Fresh ginger, minced
1 clove Garlic, minced
2 T Rice wine vinegar
1 T Pure sesame oil
Asian Chili Garlic Sauce to taste
1.) Prepare Vinaigrette. Whisk peanut butter and ¼ C hot water together until smooth. Add hoisin sauce, ginger, garlic and rice wine vinegar.
2.) Whisking constantly, add sesame oil. You may need to add additional hot water to thin dressing to the desired consistency.
3.) Add chili garlic sauce to taste.
4.) Prepare Salad - Bring 4 quarts water to a boil in a large pot. Add 1 T salt, add pasta, and cook stirring often until cooked.
5.) Add asparagus, green beans the last 2 minutes of cooking time.
6.) Drain pasta and vegetables, rinse with cold water and drain again
7.) Combine cooled pasta, vegetables, sautéed mushrooms, peppers and herbs in large mixing bowl.
8.) Add sliced grilled chicken and prepared vinaigrette.
9.) Toss gently to combine. Season with salt and pepper and serve.
Note: Soba noodles can be found in most grocery stores. It is important to check to make sure your noodles are 100% buckwheat if you are concerned about wheat gluten. Often manufacturers will use a combination of wheat and buckwheat in their noodles making them unsafe for people with gluten intolerance.
(Copyright 2012 Sinclair Broadcasting Group.)