Thai Peanut Soba Bowl

This is a fusion recipe combining elements of Thai cooking with Soba noodles.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the noodles: Prepare soba noodles according to package directions. Rinse with cold water to stop cooking and set aside.

Step 2

Cook the chicken: Season and cook chicken breasts as desired (grill, pan-sear, or bake), then shred or dice.

Step 3

Cook the mushrooms: Sauté sliced baby Bella mushrooms with a splash of red cooking wine until tender and browned. Set aside.

Step 4

Blanch the vegetables: In a large saucepan, bring 1 - 1.5 cups of water to a simmer. Add bean sprouts, baby corn, carrots, and diced green onion. Simmer 2–3 minutes, then remove with a slotted spoon. In the same water or a separate small pan, blanch red pepper and snap peas for 2 minutes. Pour this blanching water back over the earlier veggies and mushrooms to rehydrate and balance.

Step 5

Make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey/brown sugar, garlic, ginger, and chili crisp. Add warm water gradually until desired consistency is reached.

Step 6

Combine everything: In a large bowl or pan, gently toss noodles, chicken, and all veggies with the peanut sauce until coated and heated through.

Step 7

Serve: Divide into bowls. Top with crushed peanuts, cilantro, and extra chili crisp or green onions. Serve cucumber slices on the side if using.