Monday, July 23, 2012

Spicy Soba Noodles with Chicken in Peanut Sauce

There's a company called Macro Vegan, whose products are sold here in New York, which makes all varieties of pad thai, lo mein, peanut noodles, and other Asian noodle dishes - and it goes without saying that all are macro and vegan.  Their products have become one of my greatest indulgences (weaknesses?), since although the ingredients are healthy, the dishes are also high in calories.  This dish recreates the taste at home, but it's just a touch lighter, and if anything, even more flavorful.

  • 1 peeled carrot
  • 2 cups vegan chicken broth (such as Imagine), divided
  • 1/3 cup creamy peanut butter
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons agave nectar
  • 1 teaspoon crushed red pepper
  • 1 minced garlic clove
  • 3 Gardein Tuscan chicken breasts (without sauce)
  • 5 cups cooked soba noodles
  • 6 tablespoons sliced green onions
  • 6 tablespoons chopped, unsalted, dry-roasted peanuts*
1. Shave the carrot lengthwise with a vegetable peeler into thin strips. Place the carrot strips in a large bowl and set aside.

2. In a bowl, whisk together 1/3 cup broth, the peanut butter, ginger, soy sauce, agave, crushed red pepper, and garlic; whisk until smooth.  Be sure to use a bowl with high sides, as you'll need to whisk vigorously to smooth the peanut butter into the broth.

3. Meanwhile, place the chicken pieces in a saucepan, and cover with the remaining 1 and 2/3 cups broth.  Bring to a boil; reduce heat and simmer for 4 minutes.  Remove from heat and let stand for 20 minutes.  Drain, and cut the chicken into 2-inch long pieces.

4. Meanwhile, cook the soba according to package directions.  Start with about 10 ounces uncooked soba (also known as buckwheat noodles) to equal 5 cups cooked.

5. Add the cooked soba, chopped chicken, and peanut sauce to the bowl with the carrot strips, and toss to combine. Sprinkle with the green onions and peanuts. 

I served with steamed broccoli on the side for an additional fresh dose of vegetables.   

*Readers of this blog may remember that last year I had the hardest time finding dry-roasted peanuts other than the Planter's brand which - watch out! - contains gelatin.  So when I spotted this recipe, I decided to plan ahead.  I found a family-run company,, which sells dry-roasted, unsalted peanuts that are nothing other than... dry-roasted, unsalted peanuts.  No strange spices, and no unnecessary use of gelatin.

Nutrition Info:
6 servings (1 cup), Calories 398 

Tasting Notes:
Super tasty - just the right amount of peanut flavor in the sauce, accentuated by the crunch of the peanuts on top.  The sauce was a little dry (almost sticky), so I'd use more broth next time.  Because I used a low-sodium broth, I might also add a touch of salt.  I thought the spice from 1 teaspoon crushed red pepper was just right, but use as much as 2 teaspoons if you enjoy spicier foods.  Next time, I might stir the broccoli right in to the noodles, to make the dish a bit fresher. 


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