Chicken and Mango Soba Salad With Peanut Dressing
Published May 15, 2019
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup smooth peanut butter, natural or regular
¼ cup hot water
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice (from 1 lime)
½ teaspoon Sriracha or other hot sauce
Kosher salt and black pepper
½ teaspoon granulated sugar (optional)
10 ounces sugar snap peas (about 2 cups)
8 ounces soba noodles
2 cups shredded cooked chicken
1 small or ½ large mango, peeled and thinly sliced
2 mini cucumbers, thinly sliced (or ½ English cucumber)
1 cup loosely packed fresh cilantro leaves
2 Fresno chiles, thinly sliced
Nutritional analysis per serving (4 to 6 servings)
50 grams carbs; 35 milligrams cholesterol; 430 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 4 grams fiber; 659 milligrams sodium; 25 grams protein; 15 grams sugar
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).
100% buckwheat soba is a great tip... gluten free!
I actually really like this recipe. I’ve made it twice now. It’s quick and easy…a perfect week night meal and the leftovers are great. I’m married to an Irishman so I don’t add chilis but instead add extra sriracha at the end. I use Trader Joe’s wheat noodles. Sometimes I have a little of this and more of that, so I find this is endlessly adaptable for what is on hand.
I would add sriracha and more ginger next time.
We had this tonight with shrimp instead of chicken- everything else as directed- and it was very good. I agree it was a little bland but some additional Sriracha solved that problem.