PEANUT SOBA NOODLE SLAW W/ CHICKEN (GF)
I just declared to my roommate that this meal is one of the best things I have ever made in my life. Hands down. It's filled with so many good flavors and they all just WORK and it's fabulous.
I was looking at like 5 different recipes for something like this and finally decided to just make my own, so here it is! I wanted to share this one because it turned out excellent. Let me know if you like it!
*This recipe is easiest to make if you have a food processor, but can still be made without one. It will just take a tad bit longer to chop everything.
Serves: 6 for a meal, 8ish for smaller portions
- 4 ounces soba noodles (make sure 100% buckwheat if gluten-free)
- 1-1.5 lbs chicken breasts, cooked and shredded
- 1 small green cabbage, sliced into smaller chunks (core removed)
- 6 Brussels sprouts
- 3-4 carrots, large
- 2 bell peppers, any colors will do (red and yellow/orange are the prettiest)
- 1 bunch green onions, thinly sliced (use only the green tops to make it low fodmap!)
- 1 lime
- 1/2 cup cilantro, chopped
- Chopped peanuts (1/3-1/2 cup? ish? I didn't measure)
- ½ cup peanut butter, creamy or crunchy
- 2 tablespoons white wine vinegar or rice vinegar
- 2 tablespoons sesame oil
- 1 TB garlic infused olive oil (can sub with another TB of sesame oil)
- 4 tablespoons coconut aminos or reduced-sodium tamari (can sub soy sauce)
- 1 tablespoons honey
- 1/4 tsp ground ginger
- Salt to taste, if needed
- Cook chicken breasts any way you'd like. I sprayed with avocado oil and rubbed them with a chili-lime seasoning blend from Trader Joe's, but you can just use salt and pepper too. Then, I baked them in the oven at 350°F for about 30 minutes (until they reached 160°F internally). Once finished, shred with 2 forks. Transfer to a large bowl.
- Slice bell peppers thinly with a knife. Slice brussels sprouts thinly as well.
- In a large skillet over medium heat, sauté peppers and brussels with a little olive oil until they're a bit softer, but not super soft (7-8 minutes). Transfer to a the large bowl with chicken.
- In a food processor, pulse the cabbage until roughly chopped to your liking. Transfer to the big bowl.
- Coarsely grate the carrots with a hand grater or if you have a setting on your food processor. Transfer to big bowl.
- Cook soba noodles according to package directions. Drain and rinse with cold water.
- While the noodles cook, make sauce. See below.
- Pour soba noodles into the big bowl and toss. Mix in the peanut sauce.
- Add the juice of 1 lime, cilantro, and chopped peanuts at the end.
- Serve cold!
- Mix all sauce ingredients together in a small bowl. If it's too thick, add water one tablespoon at a time until it comes to a consistency where you can pour/mix it into the slaw.