Equipment
Ingredients
Peanut Dressing
- 120 g peanut butter, smooth
- 60 ml water, warm
- 45 ml soy sauce
- 30 ml rice vinegar
- 15 ml sesame oil
- 15 g ginger, finely grated
- 15 ml lime juice
- 2½ ml sriracha
- 1 g kosher salt
- ½ g black pepper
- 2½ g sugar
Salad Components
- 285 g sugar snap peas
- 225 g soba noodles
- 475 g chicken breast, cooked and shredded
- 1 mango, peeled and thinly sliced
- 2 mini cucumbers, thinly sliced
- 30 g cilantro, loosely packed
- 2 fresno chiles, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 684 kcal
- Protein
- 43 g
- Carbohydrates
- 67 g
- Fat
- 31 g
- Fiber
- 5 g
- Sugar
- 14 g
- Sodium
- 1389 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 76 mg
- Potassium
- 971 mg
- Calcium
- 96 mg
- Iron
- 4.9 mg
- Magnesium
- 174 mg
- Phosphorus
- 524 mg
- Zinc
- 3.1 mg
- Vitamin A
- 250 mcg
- Vitamin C
- 72 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.51 mg
- Riboflavin
- 0.32 mg
- Niacin
- 18.7 mg
- Folate
- 106 mcg
- Water
- 250 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, sesame oil, grated ginger, lime juice, and sriracha until the mixture is smooth.
Season the dressing with salt and pepper to taste, and stir in the sugar if using. Set the dressing aside.
Bring a large pot of water to a boil at 100°C (212°F).
Add the sugar snap peas to the boiling water and cook for 30 seconds until they turn bright green.
Drain the peas immediately and rinse them under cold running water until completely chilled.
Dry the peas thoroughly and slice each one lengthwise into 2 or 3 thin strips.
Return the pot of water to a boil and cook the soba noodles according to the package instructions.
Drain the noodles in a colander and rinse vigorously under cold water to remove excess starch and prevent sticking.
In a large serving bowl, combine the cooled soba noodles, shredded chicken, mango slices, and the peanut dressing.
Add two-thirds of the sliced snap peas, cucumbers, cilantro, and chiles to the bowl and toss until evenly coated.
Garnish the salad with the remaining vegetables and cilantro. Serve immediately.
Chef's Notes
- For the peanut dressing, using warm water helps to create a smoother, more emulsified sauce. If your peanut butter is very stiff, you might need slightly more water.
- Don't overcook the sugar snap peas; a quick blanch keeps them crisp and vibrant. Rinsing them in cold water immediately stops the cooking process.
- Thoroughly rinsing the soba noodles under cold water is crucial to remove excess starch, which prevents them from clumping together and ensures a pleasant texture.
- Taste and adjust the seasoning of the peanut dressing before tossing it with the salad. The balance of salty, sweet, sour, and spicy can be customized to your preference.
- For a quicker meal, use pre-cooked shredded chicken from the grocery store or rotisserie chicken.
Storage
Refrigerator: 2 days — Store dressing separately if possible to prevent noodles from becoming mushy.
Reheating: Serve chilled; do not reheat.
Troubleshooting
Noodles are clumping and sticky
Cause: Residual starch was not washed away or noodles were overcooked
Fix: Rinse again under cold water just before assembling the salad
Prevention: Rinse noodles under cold running water while tossing them by hand until the water runs clear
Cultural Context
This salad is a modern fusion dish, drawing inspiration from Southeast Asian flavors, particularly the use of peanut sauce common in Thai and Vietnamese cuisine, and Japanese soba noodles. It's a popular choice for a light yet satisfying meal, often adapted with seasonal ingredients.
