Ingredients
2chicken breasts,(or 2 cups cooked), shredded meat, bone in skin on
1tbspvegetable oil
kosher salt and freshly ground black pepper
10ozsoba noodles,or spaghetti
1red bell pepper,thinly sliced into bite-sized pieces
4scallions white and green parts,thinly sliced
½cupsalted peanuts,chopped
¼cupfresh cilantro,chopped
1tbspsesame seeds
6tbspsoy sauce,use gluten free if needed
3tbsprice wine vinegar,seasoned
2tbsppeanut oil
1tbspsesame oil,Asian/toasted
1½tbspcreamy peanut butter
2smallgarlic cloves,roughly chopped
1tbspfresh ginger,minced
1tbspsugar
Preparation
Preheat the oven to 350 degrees F.
Place the chicken breasts on a foil lined sheet pan. Rub the skin with vegetable oil and sprinkle liberally with salt and pepper.
Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
In the meantime, bring a large pot of salted water to a boil. Cook noodles according to package instructions, stirring occasionally so they don’t stick. Drain and rinse well under cold water.
Make the dressing by combining all ingredients in a small food processor or blender. Blitz until mixture is smooth.
Remove skin from chicken breasts and shred meat into bite-sized pieces. In a large bowl, toss shredded chicken with noodles, dressing, bell peppers, peanuts, scallions, cilantro and sesame seeds.
Taste and adjust seasoning if necessary. Serve immediately.
