chicken and/or tofu and soba noodles with spicy peanut sauce

I found this recipe 5 years ago on Cooking Light, and have been making it ever since, with my own adaptions, on 3 different continents in fact.  Asian flavors and classic ingredients come together to create this dish that is salty, sweet, spicy, savory, crunchy and chewy all at the same time!  It is excellent leftover, cold right out of the fridge or heated up slightly if you insist.  I have no problem finishing a batch off by myself over a few days, although I will occasionally invite others to enjoy it with me.

The changes I made to Cooking Light's version:  I prefer to saute my chicken in olive oil (as opposed to boiling it in chicken broth and letting it sit), I like more garlic than what was suggested (one clove is not enough for me), and sometimes substitute some of the chicken for tofu (don't be afraid) as well as add more veggies (broccoli, more carrots and green onions, mushrooms, depending on what I have or feel like).  You could substitute all the chicken for tofu if you wish (no explanation necessary).  If you refuse to eat tofu, well then ignore all references to it on this page and eat chicken!

*Notes:
1.  If you add a lot more stuff (i.e. noodles, veggies, chicken, tofu) than what the recipes calls for, make some extra sauce so you still get all the flavor that is intended.  You don't need to measure the sauce ingredients exactly, but adjust for taste and consistency.  After you mix everything together, you can always make a little more sauce and mix it in if you need to.
2.  If you're in Asia, of Asian descent, or more worldly than I was before I traveled outside the Midwest, then you've probably experienced the deliciousness of tofu, and understand that it absorbs whatever flavor it is mixed with and provides a quality, low fat, cheap, vegetable-sourced protein which comes in different forms and textures.  Extra firm tofu works best for grilling or sauteing, like you would chicken.  There's a chance it's marked on the package, but if not, then use the resources you have available (i.e. translator or common sense).  Regardless, you'll want to drain as much water out of it as possible.  You can do this by wrapping the block of tofu in a few layers of paper towels or a clean kitchen towel and placing it between two plates.  Let it sit for 15-30 min so the water has a chance to absorb into the towels.  Then, slice it into 1/4- 1/2 inch pieces before grilling it.
3.  Soba noodles are Japanese buckwheat noodles.  You can probably find them at a large grocery store or Asian supermarket.  I was able to find them in New Zealand, Korea and Missouri, USA.  They are delicious and chewy and high in protein and they only take about 3 minutes to cook in boiling water!  However, you could substitute the soba noodles for whole wheat spaghetti.  The cook time is longer for spaghetti, so plan your steps accordingly.


chicken and/or tofu and soba noodles with spicy peanut sauce

2-3 carrots, peeled and shaved into thin strips using a vegetable peeler
1-2 tbsps olive oil
1 pound chicken breast (substitute all or part of it with extra firm tofu)
1/3 cup chicken broth (use prepared chicken broth, homemade, or dissolve one chicken bouillon cube into one cup boiling water and use what you need) *If you make extra sauce, you'll need more than 1/3 cup
1/3 cup peanut butter (creamy or crunchy)
1 tablespoon peeled, chopped fresh ginger OR 3/4 tsp ground ginger (fresh is better though)
1 tbsp soy sauce
2 tbsps honey
1-2 tsps crushed red pepper
3 garlic cloves, minced
5 cups cooked soba noodles (about 10 oz uncooked noodles)
6 tbsps sliced green onions
6 tbsps dry roasted peanuts

Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, red pepper, and garlic in a bowl.  Stir with a whisk until smooth.

Heat 1-2 tbsp olive oil in a skillet over medium heat.  Season chicken breast with salt and pepper.  Cook on one side until browned, 3-4 minutes.  Flip to the other side and brown.  If chicken is not yet done in the center, lower heat and cook until done.  Set aside to cool, then slice.  *If cooking tofu also, you'll still want to start with the chicken, then de-glaze your pan with some vinegar, add more olive oil, and brown the tofu slices on both sides, then cut into strips or pieces.  See note 2 for tips.

grilled tofu

While chicken is cooking, boil the water for the soba noodles and cook according to package directions.  When they are done, drain in a colander and run cold water over them to stop the cooking process.

Combine noodles, chicken, carrots and peanut sauce into a large bowl.  Toss to coat.  Sprinkle with green onions and roasted peanuts.