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



  1. 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.
  2. Slice bell peppers thinly with a knife. Slice brussels sprouts thinly as well. 
  3. 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.
  4. In a food processor, pulse the cabbage until roughly chopped to your liking. Transfer to the big bowl.
  5. Coarsely grate the carrots with a hand grater or if you have a setting on your food processor. Transfer to big bowl.
  6. Cook soba noodles according to package directions. Drain and rinse with cold water.
  7. While the noodles cook, make sauce. See below.
  8. Pour soba noodles into the big bowl and toss. Mix in the peanut sauce. 
  9. Add the juice of 1 lime, cilantro, and chopped peanuts at the end.
  10. Serve cold!


  1. 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.