Soba Noodles with Peanut Sauce

By Stef -
I actually got this recipe from my Runner's World magazine since the fat in peanuts, and the protein and fiber give "a slow sustained energy source" (according to my magazine). I couldn't find Soba noodles at Smiths, so used chow mein instead, which I'm sure isn't as healthy. This was good and I will definitely make it again. I added shredded carrots to it and will probably julienne zucchini next time as well. I would absolutely recommend the low sodium soy sauce since this was plenty salty without me even adding any salt. Jared and I both gave this a 7.

6 tablespoons reduced sodium tamari or soy sauce I used low sodium soy sauce
2 tablespoons sesame oil (such as Leblanc)
1 tablespoon unsweetened peanut butter
4 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 garlic cloves, minced
10 ounces soba noodles I used chow mein
2 cups shredded cooked chicken, warmed or room temperature I didn't add this
5 scallions, thinly sliced
1/4 cup toasted sesame seeds
1/4 cup chopped unsalted peanuts I didn't add these
1/4 cup fresh cilantro leaves
In a large, shallow bowl, whisk the tamari, sesame oil, peanut butter, vinegar, 2 tablespoons water, ginger, and garlic.
In a pot, boil 3 quarts of water. Add noodles and stir. cook until tender (5 minutes).
Drain in a colander; run hot water over the noodles until the water runs clear. (If the noodles aren't washed, they'll be starchy and sticky.) Drain thoroughly again.
Add noodles to the sauce and toss to coat evenly. Add chicken and scallions; toss again.
Garnish with sesame seeds, peanuts, and cilantro.
Serves four.
CALORIES PER SERVING: 577
CARBS: 59 G
FIBER: 3 G
PROTEIN: 41 G
FAT: 19 G

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