Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/3 cup creamy peanut butter
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced ginger
- 1 teaspoon (or more to taste) sambal, Sriracha, or other chili sauce
- 1 large clove garlic, minced (about 2 teaspoons)
- 2 teaspoons toasted sesame oil
- 1 pound Savoy cabbage, shredded
- 3/4 cup radishes, thinly sliced by hand or on a mandoline
- 3/4 cup coarsely chopped fresh cilantro leaves
- 2 1/2 tablespoons grapeseed oil
- 2 tablespoons juice from 2 limes
- 3/4 pound soba noodles (or substitute another Asian-style noodle)
- 3 large scallions, julienned
Directions
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Bring a large saucepan of salted water to boil. Add the chicken breasts to the pot, bring to a simmer, and cook for 6 minutes. Cover, turn off the heat, and allow to slowly poach until the chicken is cooked through, about 15 minutes more. Remove, allow to cool, and thinly slice.
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In the meantime, combine the peanut butter, soy sauce, rice vinegar, ginger, garlic, chile sauce and half the sesame oil in a blender or small food processor. Blend (or process) until smooth. If needed, add up to 1/2 cup water to achieve a loose texture for coating noodles.
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In a large bowl, toss together the cabbage, radishes, most of the cilantro, the grapeseed oil, lime juice and the remaining sesame oil. Season to taste with salt.
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Cook the noodles in abundant water until just al dente, then drain and rinse to remove excess starch. Dress with the peanut sauce and arrange in 4 shallow bowls.
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Top the noodles with the cabbage salad, the remaining cilantro, the scallions, and the sliced chicken. Serve with more lime wedges if desired.