When you read food blogs with the passion that I do, you notice the people who also read the same blogs that are in your rotation because every once in a while everyone will make a similar thing within the same time period. It is a funny little community of food bloggers... many of which don't know each other at all. But it does make me feel like a part of something... even though I probably post less than most.
I made this dish a couple of weeks ago, around the time in popped up on 101 Cookbooks... and has it popped up a couple other places since. But, I gotta say, it is one of my new favorite go-to recipes. I made it again last night for a quick, healthy dinner on my own and took the leftovers for lunch today. Fabulous. It tasty and fresh with just a hint of richness. Tomorrow night, you should join the community too and make this for dinner.
adapted from 101 Cookbooks
1 8 ounce package soba noodles
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segements
1 carrot, sliced
1/2 cup chunky peanut butter
1/4 cup rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 cooked chicken breast, cubed
1 small bunch of spring onions or scallions, thinly sliced for garnish
Big a large pot of water to a boil. Boil the soba noodles per package instructions.In the last minute or so of cooking toss in the asparagus and carrots. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.
Meanwhile, make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. Taste and season with a bit more salt if needed.
Gently toss the noodles, asparagus, carrot and chicken with the dressing and garnish with scallions.