Peanut Soba Noodles with Sprout Salad, Chopped Veggies and Miso Grilled Chicken
Soba Noodle Salad











POSTED UNDER
- Entree Salad,
- Julia's salad,
- SPRING,
- Winter
INGREDIENTS
- alfalfa sprouts,
- bell pepper,
- chicken,
- daikon,
- ginger,
- green onion,
- jalapeno,
- maple syrup,
- mirin,
- miso,
- onion,
- pea shoots,
- peanut,
- peanut butter,
- sesame seed,
- shallots,
- soba noodles,
- sunflower shoots,
- tamari
NOTES
Very filling and makes great leftovers. If you skip the chicken, this is a perfect vegan meal. This is basically 3 salads in one, a variety bowl, if you will. It takes some time, and specialty Asian ingredients, but nothing that you won’t find useful in your pantry.
RECIPE
DIFFICULTY
HARD
SERVES
2
PREP TIME
35 MINS
Grilled Chicken
-
1organic, free-range skinless chicken breasts
-
1/2tangerine, juiced
-
1/2tangerine, zested
-
1tbswhite miso paste
-
1/2lime, juiced
-
1/2tsppeanut oil
Salad
-
1/2medium daikon radish
-
2cupsalfalfa sprouts
-
2cupssunflower sprouts
-
1/2yellow Bell Pepper
-
1/2red bell pepper
-
2green onions, ends trimmed
-
1/2tbswhite sesame seeds
-
1/2tbsblack sesame seeds
Dressing
-
2" - 3"piece of fresh ginger root
-
1/2limejuiced
-
1/2tangerine, juiced
-
2tspsweetened Mirin rice wine vinegar
-
1tspmaple syrup
-
1tbstoasted sesame oil (this is different than regular sesame oil, much more flavor)
-
1tbspeanut oil or regular sesame oil
Peanut Noodles
-
1/2packageBuckwheat Soba noodles
-
1tspkosher salt
-
1/4cupwater
-
1tbsrice wine vinegar
-
2tbscrunchy peanut butter
-
1/2tspTamari
-
1tbsfresh cilantro leaves, stems removed
-
1tspfried onion
-
1tspfried garlic
-
salt to taste
POSTED UNDER
- Entree Salad,
- Julia's salad,
- SPRING,
- Winter
INGREDIENTS
- alfalfa sprouts,
- bell pepper,
- chicken,
- daikon,
- ginger,
- green onion,
- jalapeno,
- maple syrup,
- mirin,
- miso,
- onion,
- pea shoots,
- peanut,
- peanut butter,
- sesame seed,
- shallots,
- soba noodles,
- sunflower shoots,
- tamari
Full disclosure: I made this salad for my friend Alex last Saturday night, but we were a few drinks deep and starving by the time we got down to cooking… a recipe for a food photography disaster. The meal was so satisfying, I vowed to make it again when there were fewer distractions in the kitchen (thanks Alex).
This morning my friend Thyra Heder, the writer/illustrator of the recent runaway hit children’s book, Fraidyzoo, called to ask if she could come over to sketch my famously adorable puppy, Lucy. Thyra lives in the neighborhood, and adopted her dog just before we adopted ours, so we spend most early mornings together in the park, trying desperately to train our devastatingly cute, but challenging pets, personifying them and extolling their praises. She mentioned that Lucy was the inspiration for her new illustrated book, but I could only hope she would follow through and share this scruffy face with the world. I was happy to cook while Thyra attempted to sketch a wiggling puppy who was all but bouncing off the walls. Ok, still distracting, but at least we both had work to do.
There is a lot going on in this salad – homegrown sprouts, homemade peanut sauce, grilled chicken, and noodles. Feel free to skip the chicken, I don’t think you will miss it (though it is a delicious preparation to save for later).
I grew the alfalfa sprouts and I suggest you try this, though it obviously complicates matters. I think they are great thing to get in the habit of making in the winter when produce is scarce. It is like having the world’s smallest garden on your kitchen counter, and they are extra healthy because they are a “living food.” You can buy alfalfa seeds online or at a health food store, and this is a good description of how to grow them. The fried onion and garlic can be bought at any Asian grocery store, and once you try these, you will want to put them on everything, Asian or not. They are definitely the icing on the cake, and worth seeking out, but if don’t have them on hand, the salad will still hold its own. (You can make your own, but now we are getting carried away)