Peanut Sambal Soba Noodles (Buckwheat noodles)

These peanut sambal soba noodles are light, flavorful, and perfect for an easy weeknight dinner. Made with buckwheat noodles and paired with a chili lime chicken, charred veggies, and fresh herbs, this dish always a delightful treat! 

If you’re a fan of creamy, nutty, slurpable noodles, these spicy peanut noodles are for you. The peanut sambal sauce has just enough of spice, tang, and creaminess to pull the whole bowl together. Topped with juicy chili-lime chicken and plentiful herbs, these buckwheat noodles are bound to impress. 

The charred veggies that are part of this bowl are some of my favorite ways to eat cooked vegetables. They’re charred in a hot cast iron or pan until just crisp tender and seasoned simply with salt and pepper. I add just a splash of water to help steam the vegetables along with the direct conductive heat. Cooked this way, the veggies only need a few minutes before they’re ready. 

When you’re ready to assemble the noodle bowl, toss the rinsed buckwheat noodles with the peanut sauce. Top with the charred veggies, chicken, herbs, sauce, and a good drizzle of additional chili oil if you’d like.

FAQ – Peanut Sambal Soba Noodles (Buckwheat noodles)

Q: What exactly are soba noodles?

A: Soba noodles are a thin noodle that is typically made of a combination of buckwheat and wheat flour. Soba noodles are common in Japanese cuisine and can be eaten cold or hot. 

Q: Are soba noodles gluten free?

A: Pure soba noodles made with JUST buckwheat flour are gluten free. However, soba noodles commonly found in the United States use a combination of wheat flour and buckwheat. Wheat flour is not gluten free, and therefore many soba noodles you find in American grocery stores are not gluten free. Make sure to look at the packaging to see if the noodles you purchase have wheat flour.

Q: How do the nutrition facts compare between soba noodles and wheat noodles?

A: The nutritional comparison of carbohydrates, protein, and fat between 100% pure buckwheat noodles to wheat noodles is pretty similar.

Q: What other vegetables can I use for the charred veggies?

A: Any vegetables that you have on hand would work for this! I like to include a variety of 2-3 vegetables to add color and texture to the dish. If you’re using some vegetables that may take longer to cook, be sure to add them to the pan first to cook before adding the other vegetables that may (for example, since cabbage takes longer to cook than broccoli, I add this to my cast iron for 2 minutes before adding the broccoli). 

Step by Step Instructions:

1. Marinate the chili-lime chicken – combine the boneless skinless chicken thighs, salt, lime zest, juice, yogurt, and sambal. Mix well and let sit as you work on the next item. 

2. Make the peanut sambal dressing. In a food processor or blender, add all the ingredients. Blend until smooth, about 30 – 45 seconds. Taste, adjust seasoning or water to desired thickness, and pour into a glass jar.

3. Cook the chicken – sear in a cast iron on medium heat for ~4-5 minutes on each side, flipping occasionally to prevent burning. 

4. While the chicken is cooking, prepare the vegetables – chop the cabbage into 1” triangles, thinly slice the peppers, and separate the broccoli into 1” florets and thin stems. Also slice and cut the herbs. 

5. Once the chicken is cooked, remove from the pan. Add a tablespoon of neutral oil and add the savoy cabbage. Cook for 2 minutes, stirring occasionally, then add the broccoli florets, stems, and sliced peppers. Stir to mix everything together, then add a pinch of salt and a tablespoon of water. Let cook for another 3-4 minutes, or until the broccoli is tender. Taste, adjust with another pinch of kosher salt and black pepper as needed, and set aside. 

6. Bring a separate pot of water up to a boil. Cook the buckwheat noodles according to package directions (about 3-4 minutes), then drain and rinse in cold water. 

7. Slice each chicken thigh into 4-5 pieces. 

8. Assemble the noodle bowl by adding a layer of the buckwheat noodles. Add a few tablespoons of the peanut sambal sauce to the noodles (more as you desire), and give the noodles a toss. Top with the charred vegetables, sliced chicken, a bit more sauce, and a generous handful of the chopped herbs. Top with chili oil for an extra kick, and enjoy!

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If you liked this Peanut Sambal Soba Noodles (Buckwheat noodles):

• Honey Gochujang Chicken Salads with Quinoa, Edamame, quick-pickled Cucumber Strawberry Kimchi, and Sesame Vinaigrette
• Asian Crunch Salad

Ingredient Cost Breakdown:

Shared pantry items:

• Sambal, honey – $1
• Kosher salt, black pepper, neutral oil, rice wine vinegar, – $1

Chili Lime Chicken:

• 1.5 lbs boneless skinless chicken thighs – $8.99
• ⅓ cup of greek yogurt – $.50
• Zest and juice of 1 lime – $.50

Soba noodles and Charred Veggies:

• 12 ounces of soba noodles – $3.99
• 1 large head of broccoli – $1.99
• 1 red pepper, thinly sliced – $1.25
• ¼ head of savoy cabbage, cut into 1” pieces – $1.25
• ½ cup mint, chopped – $.80
• ½ cup cilantro, picked and chopped – $.30
• 5 scallions, thinly sliced – $.50

For the peanut sambal dressing:

• ⅔ cup creamy peanut butter – $1.25

Total – $23.32