Recipe by Doug DiPasquale, Holistic Nutritionist
This recipe puts a holistic twist on an Asian classic by replacing peanuts, which often contain molds and fungus, with almonds. Soba noodles are traditional Japanese noodles made from buckwheat. Buckwheat, which is completely unrelated to wheat, is high in the amino acid lysine as well as calcium, vitamin E and all the B vitamins. Note that traditional soba noodles contain no wheat. Buckwheat mixed in this dish with an almond butter dressing makes for a complete protein, even if served without the chicken.Recipe by Doug DiPasquale, Holistic Nutritionist
ingredients
Chicken and Soba Noodle Salad
Sauce
directions
Prepare the chicken breasts as outlined in the Oven Roasted Chicken Breasts recipe.
Prepare soba noodles as specified on the package (Note: soba noodles cook much faster than wheat pasta). Once cooked, rinse noodles in cool water to halt cooking process (noodles are served at room temperature).
In another bowl toss together noodles, cherry tomatoes, bok choy pieces, celery, and green onion. Pour in almond dressing and toss, mixing well.
Distribute noodles to plates and top with sesame seeds and cilantro leaves. Slice chicken breasts and fan over noodles.
Enjoy.
In a medium sized bowl mix almond butter, tamari, vinegar, minced garlic, honey, lime juice and cayenne (optional). Add about half the water and mix well.
Keep adding water until desired consistency is reached (it should be the consistency of a runny milk shake), or until entire cup is used. Salt to taste.