Chicken and Mango Soba Salad With Peanut Dressing
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup smooth peanut butter, natural or regular
- ¼cup hot water
- 3tablespoons low-sodium soy sauce
- 2tablespoons rice wine vinegar
- 1tablespoon sesame oil
- 1tablespoon finely grated fresh ginger
- 1tablespoon lime juice (from 1 lime)
- ½teaspoon Sriracha or other hot sauce
- Kosher salt and black pepper
- ½teaspoon granulated sugar (optional)
- 10ounces sugar snap peas (about 2 cups)
- 8ounces soba noodles
- 2cups shredded cooked chicken
- 1small or ½ large mango, peeled and thinly sliced
- 2mini cucumbers, thinly sliced (or ½ English cucumber)
- 1cup loosely packed fresh cilantro leaves
- 2Fresno chiles, thinly sliced
Nutritional analysis per serving (6 servings)
430 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 25 grams protein; 657 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
- Step 2
Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
- Step 3
Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
- Step 4
In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
- Step 5
When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.
Private Notes
Comments
I am vegetarian, so I immures the chicken, but this turned out great! I couldn’t find the right Chile’s so I used seeded jalapeños instead and then added some sliced red bell pepper to compensate for color. It was fantastic. Would definitely make again.
Wonderful! Mango pairs so well with the peanut dressing. I added sliced green onions, used tiny Persian cuke and lime wedges to squeeze. Lately I've been buying 100% buckwheat soba Eden Selected brand at Whole Foods. It's really much tastier, better texture than regular soba which contains wheat. Package says cook time 7 - 8 minutes, but it will be mush, I cook for 6 and it's perfect. This salad would also be good with small pink shrimp (51-60 count/pound).
Made it vegan with fake chicken. Mango is lost in the peanut butter sauce so use a ton of mango (at least three). Would double the Sriracha which also gets lost. Cilantro is a must!
Agree with others: too bland. Doubled soy, ginger, lime juice, added garlic, hot pepper flakes, lime zest, and buckwheat honey. Next time I’ll sauce noodles and serve meat and veg on top so dish doesn’t get too goopy.
Far too much sauce I think! Also, I would probably use a quarter of the peanut butter suggested and instead add crushed peanuts
Not crazy about the dressing. The PB overpowers the mango. I only had chunky PB which actually added some nice crunch. I used extra firm tofu and marinated it with some fish sauce butter from Eric Kim. Chopped scallions also help.
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