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Cold Soba Salad
2
3
Boneless skinless chicken breasts; (abt 6 Ounce ea)
Tablespoon Sesame oil
Salt; to taste
Freshly−ground black pepper; to taste
2
1
1
1
1
2
1
1
1
1
1
Teaspoon Minced garlic
Teaspoon Minced ginger
Teaspoon Chili paste
Teaspoon Sugar
/4 Cup Hoisin sauce
Tablespoon Rice wine vinegar
/4 Cup Smooth peanut butter
/2 Cup Water
Pound Soba noodles
/2 Cup Chopped toasted peanuts
/4 Cup Chopped green onions; green part only
Preheat the grill. Bring a pot of salted water to a boil. Season the chicken
breast with 1 tablespoon of sesame oil, salt and pepper. Place the chicken
on the grill and cook for 4 to 5 minutes on each side. Remove from the grill
and cool completely. In a saucepan, heat the remaining sesame oil. Add the
garlic, ginger and chili paste. Cook for 1 minute, stirring constantly. Stir
in the sugar and continue to cook for 1 minute. Stir in the hoisin, vinegar,
peanut butter and water. Mix well. Bring the mixture to a simmer and remove
from the heat. Cool the sauce completely. Add the noodles to the water and
cook until tender, about 4 to 4 1/2 minutes, stirring the noodles constantly
with chop sticks. Drain and rinse the noodles under cold water, using your
fingers to separate the noodles while cooling. Toss the noodles in the
peanut dressing. Slice the chicken, very thin, on the bias. Add the sliced
chicken, peanuts and green onions to the pasta. Mix well. Season with salt
and pepper. Serve the noodles cold. This recipe yields 2 servings.
Cold Soba Salad
153
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