With a tasty mix of crispy veggies, crunchy peanuts, silky noodles, and a slurp-tastically delicious tahini ginger dressing, these Peanut Chicken Soba Noodles are both light and satisfying. Ready in 30 minutes or less, these quick and easy soba chicken bowls are perfect for lunch or dinner!
Cook the Soba Noodles according to instructions on the back of the package. When the soba noodles are done cooking, drain them. Then immediately transfer the noodles to a large bowl of ice water (an ice bath) to stop the cooking process. Then, drain the soba again and set the noodles aside.
Meanwhile, Prepare the Dressing: Add all ingredients to the bowl of a food processor and season with 1/8 teaspoon of kosher salt and a generous pinch of black pepper. Pulse until smooth and combined. Taste and adjust for seasoning.
For the Salad In a large bowl mix together all the salad ingredients except for the peanuts and sesame seeds. Add in the cooked and drained soba noodles. Mix to combine. Add in 4 tablespoons of the dressing and toss to combine. For heavier dressed noodles, add in more dressing, 1 tablespoon at a time, tossing to combine.
Add Chicken (optional): Divide salad between serving plates and top with cooked chicken, if using.
Serve: Garnish the soba chicken with peanuts and sesame seeds. Serve with lime wedges and extra tahini dressing on the side. Enjoy!
Notes
*Salad can be prepared a day in advanced. Toss with dressing until ready to serve. *Dressing will keep, covered in the refrigerator for up to 5 days. *Roasted red bell pepper is optional, can substitute raw red pepper. *To roast red bell pepper: 1. Heat oven to high broil and arrange oven rack to top position. Place pepper on a baking sheet lined with aluminum foil. 2. Broil, turning every 2-3 minutes, until charred on all sides, about 8-10 minutes total.*Nutritional information includes everything except optional chicken.