This is a favorite weeknight dinner of cookbook author and runner Patricia Wells. The soba noodles are bathed in a rich sauce of soy, sesame, peanut butter, and vinegar with a hint of garlic and ginger. “Sliced scallions add the essential element of crunch,” she says, “and the smoothness of the chicken is punctuated by a garnish of toasted sesame seeds, peanuts, and cilantro.” Serve the dish at room temperature. With plenty of carbs, it’s an ideal choice the night before a long run or for postrun recovery.
Method :
- In a large, shallow bowl, whisk the soy sauce or tamari, sesame oil, peanut butter, vinegar, water, ginger, and garlic.
- In a large pot, boil 3 quarts of water. Add the soba noodles and stir. Cook for 5 minutes, or until tender. Drain in a colander and run hot water over the noodles until the water runs clear. (If the noodles aren’t rinsed, they’ll become starchy and sticky.) Drain thoroughly again.
- Add the noodles to the sauce and toss to coat evenly. Add the chicken and scallions and toss again. Garnish with the sesame seeds, peanuts, and cilantro.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
