PLANT-BASED SPICY PEANUT SOBA NOODLE SALAD WITH CHICK'N
- 8 portions
Ingredients
| 8 ea | |
|
Creamy peanut butter
|
1/2 cup |
|
Garlic, minced
|
3 cloves |
|
Green onions, chopped
|
3 |
|
Grated fresh ginger
|
3 tbsp |
|
Natural rice vinegar
|
3 tbsp |
|
La Choy® Soy Sauce
|
3 tbsp |
|
Brown sugar
|
2 tbsp |
|
Toasted sesame oil
|
1 tbsp |
|
Sriracha sauce
|
1 tbsp |
|
Lime juice
|
1 tsp |
|
Ground black pepper
|
1/2 tsp |
|
Crushed red pepper flakes
|
1/2 tsp |
|
Hot water
|
3/4 cup |
|
Soba noodles
|
1 lb |
|
Thinly sliced purple cabbage
|
3 cups |
|
Red bell pepper, thinly sliced
|
1 |
|
Carrot, peeled and grated
|
1 medium |
|
Fresh basil leaves, roughly chopped, divided
|
1 cup |
|
Cilantro, roughly chopped, divided
|
1 cup |
|
Peanuts, toasted and chopped
|
1/2 cup |
Preparation
Combine peanut butter, garlic, green onions, ginger, rice vinegar, sriracha, brown sugar, sesame oil, sriracha, black pepper, red pepper flakes, lime juice and 3/4 cup hot water in a blender. Blend on high for 1 to 2 minutes or until thick and creamy. Transfer to a large bowl and set aside.
Cook soba noodles according to package directions. Drain, rinse with cold water and add to peanut dressing.
Top noodles with purple cabbage, red pepper, carrot and 3/4 cup each basil and cilantro. Toss until combined. Cover and refrigerate until chilled, at least 1 hour.
Meanwhile, fry chick’n filets according to package directions. Cut chick’n filets into 1/2-inch pieces.
Divide soba noodle salad among 8 bowls. Top with sliced chick’n filets. Garnish each with chopped peanuts and remaining basil and cilantro.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 94 mg | 9% |
| Carbohydrate | 73 g | 24% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 27 g | 42% |
| Iron | 6 mg | 33% |
| Potassium | 397 mg | 0% |
| Calories | 683 kcal | 34% |
| Sodium | 1975 mg | 82% |
| Protein | 40 g | 79% |
| Polyunsaturated Fat | 5 g | 23% |
| Saturated Fat | 3 g | 17% |
| Sugars | 11 g | 1% |
| Dietary Fiber | 6 g | 24% |
| Vitamin C | 46 mg | 77% |
| Vitamin A | 2783 iu | 56% |
Percent Daily Values are based on a 2,000 calorie diet