Perfectly seasoned chicken pieces, soba noodles, fragrant aromatics and veggies get tossed in a delightful and light creamy peanut sauce in this Spicy Peanut Soba Noodles with Chicken! It’s easy to make and lip-smacking tasty!
½ TBLS Peanut Oil (or any neutral cooking oil with a high smoke point)
½ TBLS freshly squeezed Lime Juice
To Serve (optional): ½ TSP or more toasted white or black sesame seeds, chopped unsalted roasted peanuts, reserved spring onion and coriander
Prepare the fresh ingredients: Chop/prepare the garlic, ginger, shallots, red chilies, spring onion coriander, broccoli, carrot and snow peas as indicated in the ‘ingredients’ section.
Make the sauce: In a small measuring glass or bowl, mix together the powdered peanut butter and water until smooth and fluid. Add the low sodium light soy sauce, Thai sweet chili sauce, vinegar, sesame oil and crushed red pepper. Mix well to combine and set aside.
Blanch the broccoli and snow peas: Prepare an ice bath by filling a large bowl with water and ice. Bring a pot of water to a boil. Add the broccoli florets and snow peas and boil for 1-2 minutes over medium heat. Use a slotted spoon to transfer the veggies to the ice bath to “shock” them. After 1 minute, drain and transfer to a clean bowl and set aside.
Prepare the soba noodles: Fill the pot with water again and bring to a rolling boil. Add the soba noodles and cook according to package instructions until al-dente. Drain into a colander and rinse with cold water to halt the cooking process and remove excess starches.
For the Peanut Sauce Soba Noodles with Chicken:
Season and air-fry the chicken: Preheat the air-fryer at 190°C/375°F for 3 minutes (or according to manufacturer’s instructions. Cut the chicken into bite-sized pieces and add to a medium bowl. Season with kosher salt, black pepper, garlic powder and ground cayenne (or paprika). Mix to coat, then place the chicken pieces in the air fryer in an even layer and spray lightly with cooking spray. Air fry for 6-7 minutes, shaking the basket halfway through. Transfer the chicken to a clean bowl and set aside. (Note: If you don’t own an air fryer, you can sauté the seasoned chicken in a wok lightly sprayed with oil for 5-7 minutes or until cooked.)
Sauté the aromatics: Heat ½ tablespoon of peanut oil in a large nonstick wok over medium-high heat. Add the shallots, ginger, and spring onion white and light green parts. Sauté for 30 seconds until starting to soften. Add the garlic and red chilies and stir-fry for another 30 seconds until fragrant.
Stir-fry the veggies: Add the carrots, blanched broccoli and snow peas and stir-fry for 1 minute to combine.
Add the noodles, chicken and sauce: Add the cooked noodles and chicken and pour the peanut sauce over everything. Mix and toss for 1-2 minutes until the sauce coats everything well and clings to the noodles.
Add the lime juice and toss through herbs: Add the freshly squeezed lime juice and toss through most of the spring onion dark green parts and coriander (reserve some of both for garnish). Switch off the heat.
To Serve: Divide evenly onto plates and garnish with toasted white sesame seeds and chopped peanuts if desired. Sprinkle the reserved spring onion green parts and coriander on top. Serve hot or at room temperature.
Powdered Peanut Butter. Powdered peanut butter is basically powdered peanuts. Peanuts are pressed to remove oil and fats and then are ground into a fine powder. It can be reconstituted by mixing it with water or with other liquids. I’ve used PB2 powdered peanut butter here for a lower in calorie and fat alternative. You’re welcome to use 2-3 tablespoons of a natural or commercial peanut butter if preferred. Note that the nutritional information will vary if doing so.
Fresh Red Chilies. Adjust quantity to taste based on your heat level preference. Omit for a milder noodles dish.
Soba Noodles. These are thin light brown Japanese noodles that are made from buckwheat. However, many varieties today are made with a combination of wheat flour and buckwheat, which is what I’ve used here. Buckwheat noodles are high in protein and fiber and have a slight nutty flavor. They have a firm yet soft texture and hold up really well in sauces without absorbing it all. Find them in any mainstream supermarket or purchase it online.
Make it milder. Omit the fresh red chilies in the stir-fry. Use less or omit the crushed red pepper from the peanut sauce and use a mild Thai sweet chili sauce. Use paprika instead of ground cayenne for seasoning the chicken.
Make it for meal prep. Double the ingredients by clicking the ‘2x’ button at the top of the recipe card to make 4 servings. I recommend cooking in two batches if your wok is not big enough to handle double the ingredients. Store in airtight sealed meal prep containers and enjoy for lunch or dinner throughout the week!
Storing and leftovers. These noodles will last for 3-4 days in airtight sealed containers in the fridge. To enjoy warm, reheat in the microwave on high for 2-3 minutes or until hot throughout. You can also enjoy them cold. I recommend letting them sit on the counter for 5-10 minutes after taking them out of the fridge. This will help to take the chill off a little so that the flavors are more pronounced.
See ‘Variations’ in the post above if you’d like to customize these noodles.