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Homemade Sesame Peanut Chicken Soba Noodles with Crunchy Veg recipe photo

Sesame Peanut Chicken Soba Noodles with Crunchy Veg

This Sesame Peanut Chicken Soba Noodles with Crunchy Veg is quick, flavorful, and packed with crunchy fresh vegetables and creamy peanut sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz soba noodles
  • 1 lb chicken breast sliced thinly
  • 2 tbsp sesame oil
  • 1/4 cup peanut butter smooth or chunky depending on preference
  • 2 tbsp soy sauce use low sodium if preferred
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 cup bell peppers sliced (mix of colors preferred)
  • 1 cup carrot julienned
  • 1 cup cucumber julienned
  • 1/4 cup green onions chopped
  • 2 tbsp sesame seeds
  • to taste salt and pepper

Equipment

  • Large pot – for boiling soba noodles
  • Non-stick skillet or wok – for cooking chicken and vegetables
  • Mixing bowl – to whisk together the peanut sauce
  • Sharp knife and cutting board – for slicing chicken and vegetables
  • Colander – to drain noodles
  • Measuring spoons and cups – for precise ingredient quantities

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions, about 5-7 minutes until just tender but still firm. Drain the noodles in a colander and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
  2. In a mixing bowl, combine peanut butter, soy sauce, honey, rice vinegar, and 1 tablespoon of sesame oil. Whisk until smooth and creamy. If the sauce feels too thick, add a splash of warm water to thin it out to your desired consistency.
Cooking
  1. Heat the remaining 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the sliced chicken breast, seasoning lightly with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the bell peppers and carrots. Stir-fry for 2-3 minutes until they begin to soften but remain crisp.
  3. Return the chicken to the skillet with the vegetables. Add the cooked soba noodles and drizzle the peanut sauce over everything. Toss gently but thoroughly to coat the noodles, chicken, and vegetables evenly with the sauce. Cook for another 1-2 minutes to warm through.
  4. Remove the skillet from heat. Stir in the julienned cucumber and chopped green onions. Sprinkle the sesame seeds on top before serving.

Notes

  • Store leftovers in an airtight container for up to 3 days; add fresh cucumber before serving to keep crunch.
  • Substitute peanut butter with sunflower seed butter or tahini for a nut-free version.
  • Add sriracha or red pepper flakes to the sauce for a spicy kick.
  • Use natural peanut butter and low-sodium soy sauce for a healthier option.
  • Grilled or baked chicken breast can be used instead of pan-fried for lighter cooking.