Best Chicken And Mango Soba Salad With Peanut Dressing Recipes

CHINESE CHICKEN SALAD WITH ASIAN PEANUT SALAD DRESSING

Chinese Chicken Salad with Asian Peanut Salad Dressing image

A crunchy Chinese chicken salad tossed with a lip smackingly delicious peanut dressing, this is the sort of salad that's a truly satisfying meal in itself!

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 18

Ingredients

2 1/2 tbsp peanut butter
2 tsp toasted sesame oil
1 tbsp canola oil ((or vegetable, grapeseed or peanut oil))
2 tsp soy sauce
2 tsp+ Sriracha
1 tbsp honey
1 tbsp + 2 tsp rice wine vinegar
1 - 1 1/2 tbsp water ((or lime juice))
1 garlic clove (, minced)
1/2 tsp ginger (, freshly grated)
1 1/2 cups Chinese cabbage / Napa cabbage (, shredded)
1 cup red cabbage (, shredded)
1 1/2 cups carrots (, julienned (I used Just Veg pre shredded carrots) (Note 1))
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts
1 shallot / green onion / scallion (, finely sliced on the diagonal)
1/4 cup peanuts (, roughly chopped)
1/4+ cups crunchy fried noodles ((I use Changs))

Steps:

Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).
Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzled with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately.

Nutrition Facts : ServingSize 457 g, Calories 490 kcal, Carbohydrate 31.8 g, Protein 38.6 g, Fat 25.1 g, SaturatedFat 4.2 g, Cholesterol 67 mg, Sodium 587 mg, Fiber 4.8 g, Sugar 16.4 g

PEANUT CHICKEN SOBA SALAD

Peanut Chicken Soba Salad image

Make and share this Peanut Chicken Soba Salad recipe from Food.com.

Provided by viking

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 cups water
2 boneless skinless chicken breast halves
4 black peppercorns
1 bay leaf
1 tablespoon rice vinegar
2 tablespoons peanut oil
2 teaspoons low sodium soy sauce
1 teaspoon honey
1 teaspoon chili-garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
2 cups cooked soba noodles (about 4 oz. uncooked)
1 cup grated carrot
1/2 cup thinly sliced green onion
1/4 cup minced red onion
1/4 cup chopped fresh basil
4 teaspoons chopped dry-roasted unsalted peanuts
lime wedge (optional)

Steps:

Combine first 4 ingredients in a medium saucepan; bring to a boil.
Cover, remove from heat, and let stand 15 minutes or until chicken is done.
Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid.
Shred chicken, place in a large bowl.
Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk.
Pour over chicken, let stand 5 minutes.
Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well.
Sprinkle with peanuts and garnish with lime slices if desired.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Cold Noodle Salad With Spicy Peanut Sauce image

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

Provided by Hetty McKinnon

Categories dinner, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt
10 ounces soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tablespoon sesame oil
1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving
1/2 cup smooth peanut butter (not natural)
1/4 cup soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice (from 1 lime)
1 tablespoon sesame oil
2 teaspoons chile oil or hot sauce, plus more to taste
1 garlic clove, grated

Steps:

Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.