Name: Chicken Soba Noodle Salad with Edamame, Cilantro & Peanut Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1.02 kg chicken breasts, boneless skinless; 1 small bunch cilantro; 1 ½ cups edamame; 1 ½ English cucumbers; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; ⅓ cup peanuts, roasted unsalted; 3 red bell peppers; 425 g soba (buckwheat) noodles; black pepper; honey; natural peanut butter; rice vinegar; salt; soy sauce; toasted sesame oil

Chicken Soba Noodle Salad with Edamame, Cilantro & Peanut DressingChicken Soba Noodle Salad with Edamame, Cilantro & Peanut Dressing — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 medium carrots

1.02 kg chicken breasts, boneless skinless

1 small bunch cilantro

1 ½ cups edamame

1 ½ English cucumbers

3 cloves garlic

3 (2 ½ cm) pieces ginger root

⅓ cup peanuts, roasted unsalted

3 red bell peppers

425 g soba (buckwheat) noodles

black pepper

honey

natural peanut butter

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Holding a knife parallel to the cutting board, cut chicken in half horizontally to form thin fillets.

Place chicken, salt, and pepper in a large pot and cover with water by 1-inch; bring to a boil. Once boiling, reduce heat to low and simmer until chicken is cooked through, 8-10 minutes; transfer chicken to a plate to cool.

Meanwhile, fill another large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Wash and dry the fresh produce.

Once the water in the pot is boiling, add noodles and edamame; cook noodles according to package directions, about 5 minutes. Once done, drain and rinse thoroughly under cold water; set aside.

While the noodles and edamame cook, using a clean cutting board, peel and mince ginger and garlic. Place both in a large bowl along with soy sauce, vinegar, oil, peanut butter, and honey; whisk to combine the dressing.

Trim, seed, and thinly slice bell peppers; add to the bowl with the dressing.

Peel, trim, and coarsely grate carrots; add to the bowl.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons; add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Once the chicken is cool, shred using two forks; use one fork to hold the chicken and the other fork to pull and shred the meat. Add to the bowl along with noodles and edamame.

Roughly chop peanuts and add to the bowl; toss to combine the noodle salad.

To serve, divide noodle salad between plates or bowls and enjoy!

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