Spicy Peanut Protein Noodles

How to Make Spicy Peanut Protein Noodles

1. 1

   Step 1: Marinate and grill the chicken

   Brush the chicken breasts with the toasted sesame oil and season lightly with salt and pepper. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and grill the chicken 5–7 minutes per side, or until an instant-read thermometer registers 165°F (74°C). Transfer to a cutting board and rest 5 minutes before slicing thinly against the grain.

   For this step

   • 1 lbBoneless skinless chicken breasts
   • 1 tbspToasted sesame oil
   
2. 2

   Step 2: Cook soba and edamame

   Bring a large pot of salted water to a boil and cook the soba noodles according to package directions (typically 4–6 minutes). Add the frozen edamame to the pot during the last 2–3 minutes of cooking. Drain both in a colander and rinse under cold water until cooled; shake off excess water.

   For this step

   • 8 ozSoba noodles (buckwheat)
   • 1 cupShelled edamame (frozen)
   
3. 3

   Step 3: Whisk the spicy peanut sauce

   In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, and sriracha until smooth. If the mixture is too thick, thin with 1–3 tablespoons of warm water until you reach a glossy, pourable consistency that will coat noodles.

   For this step

   • 1/3 cupNatural creamy peanut butter
   • 3 tbspLow-sodium soy sauce
   • 1 tbspRice vinegar
   • 1 tbspSriracha (or other hot sauce)
   
4. 4

   Step 4: Toss noodles with sauce and chicken

   Place the cooled soba and edamame in a large bowl, pour the peanut sauce over, and toss to combine. Add the sliced grilled chicken and gently toss again so everything is evenly coated. Taste and adjust seasoning with a pinch of salt or an extra splash of soy sauce if needed.
   
5. 5

   Step 5: Garnish and serve

   Divide the noodle bowls among plates, then sprinkle with thinly sliced scallions and toasted sesame seeds. Serve warm, at room temperature, or chilled — the flavors develop nicely if it rests 10–15 minutes before serving.

   For this step

   • 2 stalksScallions
   • 1 tbspToasted sesame seeds
   

1. Brush the chicken breasts with the toasted sesame oil and season lightly with salt and pepper. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and grill the chicken 5–7 minutes per side, or until an instant-read thermometer registers 165°F (74°C). Transfer to a cutting board and rest 5 minutes before slicing thinly against the grain.
2. Bring a large pot of salted water to a boil and cook the soba noodles according to package directions (typically 4–6 minutes). Add the frozen edamame to the pot during the last 2–3 minutes of cooking. Drain both in a colander and rinse under cold water until cooled; shake off excess water.
3. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, and sriracha until smooth. If the mixture is too thick, thin with 1–3 tablespoons of warm water until you reach a glossy, pourable consistency that will coat noodles.
4. Place the cooled soba and edamame in a large bowl, pour the peanut sauce over, and toss to combine. Add the sliced grilled chicken and gently toss again so everything is evenly coated. Taste and adjust seasoning with a pinch of salt or an extra splash of soy sauce if needed.
5. Divide the noodle bowls among plates, then sprinkle with thinly sliced scallions and toasted sesame seeds. Serve warm, at room temperature, or chilled — the flavors develop nicely if it rests 10–15 minutes before serving.