Asian Chicken Noodle Salad with Ginger-Peanut Dressing
- 2 bone-in, skin-on chicken breasts (or 2 cups of cooked shredded meat)
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 10 ounces soba noodles (or spaghetti)
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 4 scallions, white and green parts, thinly sliced
- 1/2 cup chopped salted peanuts
- 1/4 cup chopped fresh cilantro
- 1 tablespoon sesame seeds
- 6 tablespoons soy sauce
- 3 tablespoons seasoned rice wine vinegar
- 2 tablespoons peanut oil
- 1 tablespoon Asian sesame oil
- 1-1/2 tablespoons creamy peanut butter
- 2 small garlic cloves, roughly chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon sugar
- Produce
- Cilantro, fresh (1/4 cup)
- Ginger, fresh (1 tablespoon)
- Peanuts, salted (1/2 cup)
- Red bell pepper (1)
- Scallions (4)
- Meat
- Chicken breasts, bone-in skin-on (2)
- Condiments
- Peanut butter, creamy (1 1/2 tablespoons)
- Rice wine vinegar, seasoned (3 tablespoons)
- Soy sauce (6 tablespoons)
- Cooking & Baking
- Garlic cloves, small (2)
- Kosher salt and freshly ground black pepper (1)
- Peanut oil (2 tablespoons)
- Sesame oil, Asian (1 tablespoon)
- Sesame seeds (1 tablespoon)
- Sugar (1 tablespoon)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Soba noodles (10 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Published July 20, 2011 (1 year ago).
361 people saved this recipe.
