ISO:Spicy Soba Noodles with Thai Peanut and Chicken Sauce from Sept 2000

[Dewey]

I believe it was Peeps that mentioned this recipe in another thread. I've searched and searched, but can't find the recipe in the BB. Does anyone out there have it? I'd be eternally grateful.

Laurie

[Molli526]

Here you go Laurie!


* Exported from MasterCook *

Spicy Soba Noodles With Chicken in Peanut Sauce

Recipe By :Cooking Light Magazine. September 2000. Page: 134.
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 carrot, peeled
1/3 cup reduced-fat peanut butter
2 tablespoons honey
1 tablespoon chopped peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 teaspoon crushed red pepper -- (1 to 2)
1 garlic clove, minced
1 can (16-ounce) fat-free, less-sodium chicken
broth, divided
1 pound skinned, boned chicken breasts
5 cups cooked soba (buckwheat noodles)
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts

Directions.
1. Shave carrot lengthwise into thin strips using a vegetable peeler; set aside.

2. Combine the peanut butter, honey, ginger, soy sauce, pepper, garlic, and 1/3 cup chicken broth in a small bowl; stir with a whisk until smooth.

3. Place chicken in a large saucepan; add 1-2/3 cups broth. Bring to a boil; reduce heat, and simmer 4 minutes or until done. Remove from heat; let stand 20 minutes. Drain, and cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts. Yield: 6 servings (serving size: 1 cup).





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Per Serving (excluding unknown items): 109 Calories; 5g Fat (42.0% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 190mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[Peeps]

You must make this!! This is one of my all time favorite CL recipes - soooo good!! I actually omit the red pepper because I don't like spicy and I skip the extra peanuts on top - and you can also use angel hair or chinese egg noodles (spaghetti shape), whatever - I never use soba. I've also subbed tofu for the chicken (OK, can I EVER make a recipe the way its written?) Its along the lines of the peanutty noodles and finger licking fettucine noodles but this ones my fave because I always have everything around.

Enjoy!!

[masimmons]

I absolutely love this recipe too & highly recommend it. Leftovers are great too - makes a nice lunch.

[Molli526]

I am making this tomorrow for dinner. It looks SO good.

[Ganache]

Ooooh--thanks Molli--this recipe looks good. I've got some cooked turkey and have some soba noodles that didn't know what was going to happen to them & this sounds like a great lunch for tomorrow :)

[Molli526]

Made this today and that sauce is awesome. So much better than the stuff that I have been getting from the grocery store. DH gave this a double thumbs up. This is definitely a repeater and a new favorite!

[Molli526]

Oh! I used Hodgson Mill Whole Wheat Spaghetti instead of Soba. Didn't have Soba at my grocery store but Hodgson Mill is 190 calories and 6 FIBER!! per serving. I also added sugar snap peas. SO GOOD!

[Molli526]

I was wondering if anyone has the nutrition facts for this recipe from the magazine. I think I have some errors in my mastercook.

[Julia1Pin]

My chicken is thawing in the fridge as we speak. I'll let you know tomorrow how it was.

[LaraW]

This is a favorite at our house! It is really good, and is easy!

[d_ferrero]

I probably try a dozen or so new CL recipes each month. Of those, this is one of maybe a handful of recipes I've made more than once... and the only one I've made a dozen times (although the Peanut Curry Shrimp I found in the recipe search is closing in on the "most often" title... see a theme here? :) ). This one often fits our Friday night need for "part comfort food, part ethnic... but definitely not ordinary". If you like peanuts, you like chicken, and you're not afraid of spice, this recipe is a must-try. (If you like chicken, you like peanuts, and you're not fond of spice, decrease or leave out the red peppers and try this recipe. :) )

-dolores

[Julia1Pin]

This was soooo easy and good. This peanut sauce was even better than the one for Peannutty noodles (which is also good). I added some red peppers to it to round out the meal, and it was fantastic. I can see myself making this very often!!!!!!!

The presentation is extremely pretty as well.

One question - Can those really be the calories? I'm hoping that's true, but somehow I just don't think it's that little.

[LaraW]

I have made this into Thai Chicken Pizza a few times. That is really good, and is a little different.

[aliwally]

If using angel hair pasta instead of soba noodles - how much should I use - 5 cups sounds an awful lot coz you get so much more than a thicker soba noddle?

By the way, my all-time favorite CL recipe is the Peanut Curry Shrimp too!!! Magnifique!!

[Molli526]

Aliwally-

I would use the same- 1 cup as it would be the same amount in the end. Just use the serving suggestion ie. 2oz of dry spaghetti = 1 cup cooked.

Julia-

I put it into my mastercook and it is about 400 calories per serving. I am hoping that someone with the nutrition facts from the magazine will put that in for us.

[LisaSch]

From the Magazine

Calories 398 (26% from fat); Fat 11.4g (sat 2.1g, mono 5.2g, ploy 3.6g); Protein 29.5g; Carb 43.4g; Fiber 4.3g; Chol 44mg; Iron 1.9mg; Sodium 477mg; Calc 40mg

And in exchange I have a question. My grocery store carries 2 kinds of packages of skinless boneless chicken breast. A 2-lb'er of breasts and a 1-lb'er of chicken tenders. Since most recipes call for a pound of chicken, and I am the type of person that would put the remainder in her freezer and not see it again for a year, could I use the chicken tenders in recipes that call for breasts like this one?

Thanks!

Lisa

[Molli526]

Thank you for the nutritional value! It isn't as light as I was hoping :( Not that I expected it to be, but I loved it so!


Oh for sure you can use the tenders! I would personally slice them once cooked but that would be fine. You really forget about chicken in the freezer? I only buy when it is on sale, get abot 10 lbs, pound it, remove the fat, wrap in individual pieces and store in the freezer. Saves me $$$$ ;)

[Dewey]

I'm finally getting around to checking out my posts from last week, and realized that this recipe has been sitting there for 5 days and I haven't made it yet. I am definitely having this for dinner tomorrow. Thanks for posting it Molli!

FWIW, although the fat and calories are a bit high, at least it has a good dose of protein also.

[ashleenicole]

FANTASTIC! Made this for dinner tonight! WOW, it was actually one of the best CL recipes I've made. My DH loved it! Definitely spicy, so take that into consideration when adding the 1 TBSP of red pepper flakes and adjust according to your personal preference.

I took Molli's advice and used the Hodgson Mill Whole Wheat Spaghetti instead of Soba. Thanks so much for the recommendation!

I probably wouldn't have made if it hadn't been so highly reviewed on the BB, so thanks to all of you! This is definitely a new favorite at my house!

TRY THIS, TRY THIS, TRY THIS!!! :D