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Buckwheat Noodle Salad
Serves 4 | Prep Time: 12 minutes | Cook Time: 15 minutes
A yummy noodle salad that you can make anytime of the year. Feel free to sub some of the vegetables as always.
Ingredients
For the Spicy Peanut Sauce:
- 5 tablespoons peanut butter
- 5 tablespoons water
- 5 tablespoons soy sauce, or tamari for gluten free
- 1 tablespoons sesame oil (optional – for flavor)
- 2 tablespoons honey
- Juice of 1 lime
- 1 clove garlic
- 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance)
For the Salad:
- 1 pound chicken breast/ or thigh
- 1 red bell pepper, sliced
- 3–4 cups thinly sliced purple cabbage
- 10 ounces buckwheat noodles
- Fresh cilantro or basil to taste
- Crushed peanuts for topping
Chef Tips
Remember toasting nuts adds more flavor. Feel free to toast the nuts.
Preparation
Step 1 (for the Spicy Peanut Sauce)
Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).
Step 2 (for the chicken)
Season the chicken with salt and pepper. Cook the chicken in a skillet over medium high heat. When the chicken is cooked through, set aside until cool enough to handle and shred/or thinly slice the meat.
Step 4
Cook the noodles according to package directions (usually just boiling for a few minutes). Be sure to rinse the noodles in cold water after it’s cooked.
Step 5
Toss everything together with enough dressing to generously coat everything. Serve hot or cold!