Spicy Chicken Soba Noodle Salad with Peanut Sauce
Chewy soba noodles, tender chicken, and crisp veggies tossed in a creamy, spicy peanut sauce—perfect for an easy dinner or make-ahead lunches.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl or jar
- Whisk or fork
- cutting board
- sharp knife
- Measuring cups and spoons
- Tongs or salad servers
- Skillet or grill pan
Ingredients
- 8 oz buckwheat soba noodles
- 2 cups cooked chicken shredded or diced (about 12 oz cooked)
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 3 scallions chopped
- 1/4 cup cilantro chopped
- 1/4 cup peanuts crushed, for topping (toasted if desired)
- 1/2 cup creamy peanut butter
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 2 tbsp lime juice fresh
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp sriracha plus more to taste
- 1 tbsp fresh ginger grated
- 1/4 tsp red pepper flakes optional, for extra heat
- 3 tbsp warm water 2–4 tbsp, to thin sauce as needed
- 1/2 tsp kosher salt for seasoning chicken (to taste)
- 1/4 tsp black pepper for seasoning chicken (to taste)
- 1/2 tsp chili powder for seasoning chicken (optional)
Instructions
- Cook the soba noodles according to the package directions. Drain, then rinse under cold water to stop cooking and prevent sticking. Set aside to drain well.
- Make the peanut sauce: In a small bowl or jar, whisk together peanut butter, soy sauce (or tamari), rice vinegar, lime juice, honey, sesame oil, sriracha, and grated ginger. Add warm water 1 tablespoon at a time until the sauce is creamy and pourable. Stir in red pepper flakes if using.
- If cooking chicken fresh: Season chicken with salt, pepper, and chili powder. Cook in a skillet over medium-high heat until cooked through (about 6–7 minutes per side, depending on thickness). Rest 5 minutes, then slice or dice.
- Assemble the salad: Add drained soba noodles to a large mixing bowl. Add bell pepper, carrots, scallions, and cilantro. Pour in about half the peanut sauce and toss until evenly coated.
- Top with chicken. Drizzle with remaining peanut sauce (as needed) and sprinkle with crushed peanuts. Serve right away, or chill for about 30 minutes for a colder noodle salad.