Prep:
- 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.