Recipe of the MonthSoba Noodle Chicken Salad with Ginger Peanut Dressing
10 oz soba noodles
2 c shredded, cooked chicken
½ lb Maitake mushrooms(hen of the woods), sauteed, finely slivered, or left in petals
1 sm jar Del Ape Roasted Red Bell Peppers, slivered
4 green onions, thinly sliced, using green and white parts
½ c salted peanuts, chopped
fresh cilantro, chopped
1-2 t sesame seeds
6 t low sodium soy sauce
2 t rice wine vinegar
2 t peanut oil
1 t toasted sesame oil
1 ½ t creamy peanut butter
2 sm garlic cloves, chopped
1 t fresh ginger, minced
1 t sugar
Salad: Cook Soba Noodle according to package directions. Drain and rinse under cold water.
Make Dressing: In small food processor or blender, combine soy sauce, vinegar, peanut oil, sesame oil, peanut butter, garlic, ginger, and sugar; blend until smooth.
Finish the Salad: In large bowl, toss the noodles with the shredded chicken, bell pepper, green onions, peanuts, cilantro, sesame seeds, and the dressing. Taste and adjust the seasoning if necessary to your liking. Serve immediately. 4 Servings.
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