Peanut Chicken & Soba Noodle Bowls with Bok Choy
30 minutes
Serves: 4
Soba noodles are made from both wheat and buckwheat, a uniquely flavored grain. They’re a favorite in Japan, where they are often served as salads or in noodle bowls. Miniature heads of baby bok choy are lovely lightly blanched, their stalks and greens more tender and flavorful than when allowed to grow to full size.
Ingredients
- NOODLES
- 4 small heads baby bok choy, halved
- 1 package (about 8 ounces) uncooked buckwheat soba noodles
- 1-1/2 cups shredded cooked Just Bare fillets. Cook to internal temp of 165°F.
- 2 medium carrots, shredded
- 1 medium cucumber, diced (1/4-inch)
- 1/2 cup shelled edamame beans
- DRESSING
- 1/2 cup smooth peanut butter
- 3 tablespoons tamari soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon chili garlic sauce
- 2 tablespoons seasoned rice vinegar
- 1/4 to 1/2 cup warm water
- 1/3 cup sliced green onions
- Chopped dry roasted peanuts or cashews, if desired
Instructions
- Bring a large pot of water to a boil; add bok choy. Cook about 1 minute or until tender. Remove from pot; set aside. Add soba noodles to boiling water; cook according to package directions. Drain and rinse well under cool water.
- Meanwhile, place chicken, carrots, cucumber, and edamame in a large bowl.
- To make dressing, whisk peanut butter, tamari, sesame oil, chili garlic sauce, and vinegar together until smooth; stir in enough water to make dressing a pourable consistency.
- Add drained noodles to bowl with vegetables; drizzle with half of the dressing and toss well. Divide noodles into 4 bowls. Top each bowl with bok choy and remaining dressing. Sprinkle with onions and peanuts.