Thai Peanut Noodle Chicken & Eggplant Salad – Recipe! Image 1
Food, Salads

Thai Peanut Noodle Chicken & Eggplant Salad – Recipe!

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Soba Noodles are a buckwheat pasta, which happens to be from the rhubarb and sorrel family despite the name, and are not related to the wheat family at all.  This soft buckwheat pasta has an earthy taste and the quick cooking time and also has great texture and flavor, which pairs nicely with Asian inspired sauces.  This salad makes a tasty summertime meal and is so easy to prepare and the dressing is made with pantry ingredients you probably already have on hand.

In this recipe, I sauté julienne or matchstick cut, eggplant and toss in some rotisserie store-bought chicken breasts, along with shredded carrots and diced red bell pepper for a fresh, but hardy salad.  The Thai Peanut Dressing adds an inspiring kick and pulls the whole thing together.  This is great recipe to prepare for a lunchtime or a weeknight meal when you need something quick and tasty.  You can serve this cold or at room temperature and it makes a great picnic dish to share.

Thai Peanut Noodle Chicken & Eggplant Salad – Recipe! Image 2

Ingredients

12 ounces dried Soba Noodles

1/2 eggplant

2 roasted chicken breasts, shredded

1 bell pepper, diced

1 carrot, shredded

1 1/2 cup bean sprouts

1 sprig fresh mint

1/2 cup fresh cilantro

1 lime

1/2 cup roasted peanuts, chopped

olive oil

Thai Peanut Dressing

1/3 cup peanut butter

1 tablespoons fish sauce

2 teaspoons rice wine vinegar

1/4 cup soy sauce

2 tablespoon sesame oil

1/4 cup oelek sambal or other chili sauce

1 tablespoon agave nectar or honey

(Serves 4)

Thai Peanut Noodle Chicken & Eggplant Salad – Recipe! Image 3

Thai Peanut Noodle Chicken & Eggplant Salad – Recipe! Image 4

To Prepare:

1.  Boil Soba noodles for 4 minutes, drain and rinse with cold water.  Slice skin off eggplant and slice in half and then in half again.  Slice each piece into 1/4 inch thick slices and then julienne slices.

2. Drizzle 1/4 cup olive oil into a saute pan and place over medium high heat.  Add eggplant and saute for 9 minutes, or until dark golden brown.  Place on a plate to cool, while you prepare salad.

3. Shred chicken and set aside.  In a food processor or blender, add all dressing ingredients and puree, until smooth.

4. In a large bowl, add Soba noodles, eggplant and chicken.  Pour dressing over top and toss gently.  Add bell pepper, carrots and bean sprouts.  Chop herbs finely and add them to salad.  Squeeze in juice of 1 lime and toss to combine flavors.  Serve in bowls with a sprinkling of chopped peanuts on top.  Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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