- 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*
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, nutsonline.com, which sells dry-roasted, unsalted peanuts that are nothing other than... dry-roasted, unsalted peanuts. No strange spices, and no unnecessary use of gelatin.
6 servings (1 cup), Calories 398
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.