Description
These peanut sambal soba noodles are light, flavorful, and perfect for an easy weeknight dinner. Made with buckwheat noodles and paired with a chili lime chicken, charred veggies, and fresh herbs, this dish always a delightful treat!
Ingredients
Units
Scale
For the Chili Lime Chicken
- 1.5 lbs boneless skinless chicken thighs
- 1/3 cup of greek yogurt
- 1 tablespoon sambal chili sauce
- 1.5 teaspoons kosher salt
- Zest and juice of 1 lime
- Black pepper
For the Soba Noodles and Charred Veggies
- 12 ounces of soba noodles
- 1 large head of broccoli
- 1 red pepper, thinly sliced; or 5 sweet peppers
- 1/4 head of savoy cabbage, cut into 1” pieces
- 1 tablespoon Neutral oil
- 2 scallions
- Kosher salt
- Black pepper
- 1/2 cup mint, chopped
- 1/2 cup cilantro, picked and chopped
- 3 scallions, thinly sliced
- Chili oil (optional)
For the peanut sambal dressing:
- 2/3 cup creamy peanut butter
- 2 tablespoons sambal chili sauce
- 1/3 cup rice wine vinegar
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1/3 – 1/2 cup water to thin out the dressing
Instructions
- Marinate the chili-lime chicken – combine the boneless skinless chicken thighs, salt, lime zest, juice, yogurt, and sambal. Mix well and let sit as you work on the next item.
- Make the peanut sambal dressing. In a food processor or blender, add all the ingredients. Blend until smooth, about 30 – 45 seconds. Taste, adjust seasoning or water to desired thickness and taste, and pour into a glass jar.
- Cook the chicken – sear in a cast iron on medium heat for ~4-5 minutes on each side, flipping occasionally to prevent burning.
- While the chicken is cooking, prepare the vegetables – chop the cabbage into 1” triangles, thinly slice the peppers, and separate the broccoli into 1” florets and thin stems. Also slice and cut the herbs.
- Once the chicken is cooked, remove from the pan. Add a tablespoon of neutral oil and add the savoy cabbage. Cook for 2 minutes, stirring occasionally, then add the broccoli florets, stems, and sliced peppers. Stir to mix everything together, then add a pinch of salt and a tablespoon of water. Let cook for another 3-4 minutes, or until the broccoli is tender. Taste, adjust with another pinch of kosher salt and black pepper as needed, and set aside.
- Bring a separate pot of water up to a boil. Cook the buckwheat noodles according to package directions (about 3-4 minutes), then drain and rinse in cold water.
- Slice each chicken thigh into 4-5 pieces.
- Assemble the noodle bowl by adding a layer of the buckwheat noodles. Add a few tablespoons of the peanut sambal sauce to the noodles (more as you desire), and top with the charred vegetables, sliced chicken, a bit more sauce, and a generous handful of the chopped herbs. Top with chili oil for an extra kick, and enjoy!
Equipment
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Quick and easy
- Cuisine: Asian