- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 cloves garlic
- 1 tablespoon fresh ginger (I use a fresh paste)
- ½ teaspoon salt
- ¼ cup peanut butter
- 3-4 tablespoons water
- 2-3 tablespoons sesame seeds
- ½ teaspoon red pepper flakes
- 1 lb. boneless skinless chicken breasts
- 4 ounces soba noodles
- 1 cucumber (can swap for other veggies, too)
- 3 large carrots
- 1 handful cilantro
- Sauce: In a food processor, combine all the ingredients for the sesame sauce except the sesame seeds and red pepper flakes. Pulse until mostly smooth; stir in sesame seeds and red pepper flakes.
- Noodles: Cook soba noodles according to package directions. Drain and set aside.
- Chicken: Heat a large skillet with a little oil over medium heat. Cut the chicken breasts in half if they are large. Add the chicken; sprinkle chicken with salt and pepper. Saute until barely golden brown on the outside. Add about a third of the sesame sauce to the chicken with a little water to thin it out. It might splatter, so turn down the heat at this point and have a lid ready. Let the chicken finish cooking in the sauce for a few minutes. Remove the chicken from heat, let cool slightly, and shred.
- Veggies: Chop the veggies super-finely or put them in the food processor and get them all minced up. Drain out any excess moisture.
- Toss everything together and serve hot or cold.