8 ounces soba noodles (If you can’t get soba noodles whole grain angel hair is a great substitute)
3-4 boneless, skinless chicken breasts
3 teaspoons sesame oil, divided
1/3 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1 head napa cabbage, shredded (Other cabbage will also work well)
2 green onions, thinly sliced
salt and freshly ground black pepper
12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas
1. Season chicken well with salt and pepper and toss with 1 teaspoon of the oil. Heat grill pan or skillet over medium-high heat; cook chicken until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and chop, shred, or dice.
2. Cook pasta in boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain.
3. Whisk together peanut butter, soy sauce, vinegar, water, and remaining oil in a large mixing bowl. Add chicken, noodles with vegetables, cabbage, and green onions; toss gently to combine and serve warm, cool, or chilled.
This is an amalgamation of many different peanut noodle recipes. I ended up finding something I liked about each of 3-4 different recipes and combining those things to make this recipe. Due to Lance’s peanut allergy, I can only make this when he’s out of town, but it’s a nice treat when I can have it. If you don’t want to use a vegetable medley bag, you can use a similar amount of fresh non-packaged veggies.