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Sesame Peanut Sauce sesame oil soy sauce sriracha natural peanut butter local honey rice wine vinegar fresh garlic fresh ginger Tahini fish sauce red pepper salad mix green tea soba natural chicken cabbage edamame white corn peanuts wasabi peas peas Salad sesame seeds
Viewed: 32 - Published at: 7 years agoIngredients
- Sesame Peanut Sauce
- 1/2 cup sesame oil
- 1 cup soy sauce
- 1/4 cup sriracha
- 2 cups natural peanut butter
- 1 cup local honey
- 1/2 cup rice wine vinegar
- 1/4 cup fresh garlic
- 1/4 cup fresh ginger
- 1/2 cup tahini
- 1/4 cup fish sauce
- 2 teaspoons red pepper flakes
- Soba and Salad Mix
- 1 cup green tea soba noodles, cooked
- 1 cup natural chicken, cooked and diced
- 2 cups napa cabbage, shredded or diced
- 1/2 cup edamame, shelled
- 1/2 cup white corn, off the cob
- 1/4 cup peanuts, ground
- 1/4 cup wasabi peas
- 1/2 cup snap peas
- 1/2 cup seaweed salad
- 1/4 cup sesame seeds, white or black or both
Method
- Place all the ingredients for the Sesame Peanut Sauce in a bowl and emulsify until smooth and glossy. About 3 to 5 minutes. Set aside.
- Prepare your soba noodles according to the directions on the package. Set aside.
- Bake the natural chicken breasts in chicken broth and a dab of butter, or feel free to grill the breasts. Once cooked through, diced into small cubes. Set aside.
- Shred or fine dice the cabbage. Then add the edamame, white corn, peanuts, wasabi peas, and snap peas. Gently toss until combined in a large bowl. Set aside.
- Take 2 cups of the Sesame Peanut Sauce and toss the soba noodles and chicken together.
- Then add in all the veggies and toss again, gently. Feel free to add more Peanut Sesame Sauce. Be sure it is evenly coated.
- Place a large dollop of seaweed salad on top and sprinkle the sesame seeds on top.
