PLANT-BASED SPICY PEANUT SOBA NOODLE SALAD WITH CHICK'N
Yield Portion Size
8 ea | |
1/2 cup |
Creamy peanut butter
|
3 cloves |
Garlic, minced
|
3 |
Green onions, chopped
|
3 tbsp |
Grated fresh ginger
|
3 tbsp |
Natural rice vinegar
|
3 tbsp | |
2 tbsp |
Brown sugar
|
1 tbsp |
Toasted sesame oil
|
1 tbsp |
Sriracha sauce
|
1 tsp |
Lime juice
|
1/2 tsp |
Ground black pepper
|
1/2 tsp |
Crushed red pepper flakes
|
3/4 cup |
Hot water
|
1 lb |
Soba noodles
|
3 cups |
Thinly sliced purple cabbage
|
1 |
Red bell pepper, thinly sliced
|
1 medium |
Carrot, peeled and grated
|
1 cup |
Fresh basil leaves, roughly chopped, divided
|
1 cup |
Cilantro, roughly chopped, divided
|
1/2 cup |
Peanuts, toasted and chopped
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 94 mg | 9% |
Carbohydrate | 73 g | 24% |
Cholesterol | 0 mg | 0% |
Total Fat | 27 g | 42% |
Iron | 6 mg | 33% |
Potassium | 397 mg | 0% |
Calories | 683 kcal | 34% |
Sodium | 1978 mg | 82% |
Protein | 40 g | 79% |
Polyunsaturated Fat | 5 g | 23% |
Saturated Fat | 3 g | 17% |
Sugars | 11 g | 1% |
Vitamin C | 46 mg | 77% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Combine peanut butter, garlic, green onions, ginger, rice vinegar, sriracha, brown sugar, sesame oil, sriracha, black pepper, red pepper flakes, lime juice and 3/4 cup hot water in a blender. Blend on high for 1 to 2 minutes or until thick and creamy. Transfer to a large bowl and set aside.
-
Step 2
Cook soba noodles according to package directions. Drain, rinse with cold water and add to peanut dressing.
-
Step 3
Top noodles with purple cabbage, red pepper, carrot and 3/4 cup each basil and cilantro. Toss until combined. Cover and refrigerate until chilled, at least 1 hour.
-
Step 4
Meanwhile, fry chick’n filets according to package directions. Cut chick’n filets into 1/2-inch pieces.
-
Step 5
Divide soba noodle salad among 8 bowls. Top with sliced chick’n filets. Garnish each with chopped peanuts and remaining basil and cilantro.
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