i can cook.

i found this recipe in a magazine a couple of years ago and it has been a favorite ever since. the first time i made it, i couldn't find the soba noodles (because i live in northern utah...'nuff said), so i used a pasta instead.

i have since made this with the soba noodles and i prefer the pasta. i'm not sure, but i think it might be a texture thing. i also have never microwaved the chicken because i don't like to eat rubber. that's a given, so i just sauté it in a pan. and, the first time i made it, we ate it warm and i do believe that it is much better warm than it is cold, although, it is still good cold.

so, there you go...try it out and let me know what you think.


1 8.8-ounce bag japanese buckwheat soba noodles, such as eden foods brand
5 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons honey
2 teaspoons honey mustard
1 tablespoon creamy peanut butter
¾ pound boneless, skinless chicken breast
5 scallions, green and white parts, very thinly sliced
1 medium mango, sliced

cook noodles according to package directions. in a large bowl whisk together next 6 ingredients to make dressing. set aside.

wrap chicken loosely in microwave-proof plastic wrap. microwave on high for 3 minutes or until chicken is cooked through. let stand until cool enough to handle. shred and add to peanut mixture. add drained soba noodles, scallions and mango and toss until combined.

store sesame noodles in an airtight container in the refrigerator until ready to serve.

{photo and recipe via shape.}