Grape and Chicken Noodle Salad with Peanut Sauce
Makes 5 to 6 servings
8 ounces dried chuka soba noodles, cooked according to package directions
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
4 skinless chicken breast fillets (about 2 pounds)
For the peanut sauce:
2 tablespoons peanut oil
2 teaspoons grated fresh ginger
1/3 cup crunchy peanut butter
2 teaspoons sambal oelek (chili sauce)
2/3 cup vegetable stock
2 cups halved green grapes
1 small handful freshly chopped cilantro
1 large handful chopped salted cashews, to garnish
1. Toss the cooked noodles in the sesame oil and soy sauce, cover and chill until needed.
2. Boil the chicken until cooked (about 10 minutes, depending on the thickness of the breast). Drain and shred by hand.
3. Make the peanut sauce: Mix all the ingredients in a medium saucepan and heat over medium-high heat until the sauce starts to bubble. Turn off the heat and transfer to a bowl. If the sauce is too thick, add water to reach the desired consistency.
4. Top the noodles with the shredded chicken, grapes, and cilantro. Drizzle the warm sauce over the top, then sprinkle with cashes and serve immediately.