Coconut Chicken and Spicy Soba Noodles

Hello fellow eaters and welcome to meatyourvegetables.com!  We are super excited you’re here an joining us on this delicious journey!

So, here’s the scoop.  Each post features a different secret ingredient, chosen by one of us.  Daniel started the challenge with – Chicken!!

For those of you who know me and my blog www.riskyveggie.com, you know that I’m a pescetarian (or, a fish-eating vegetarian), but, I am married to quite the carnivore, so I am fairly comfortable with cooking meat and chicken, so that didn’t scare me.  Bring it on!

This is a great recipe for a crowd and you can make all of the components in advance!  Cook the chicken, make the soba noodles and the dressing all separate and assemble a few hours before you serve it!  It definitely needs a few hours to let the dressing soak into the soba noodles and coleslaw and brings all the flavors together.  Soba noodles are a great pasta alternative for those of you who are gluten-free, plus they cook insanely fast!

Here it is – one of my versions of an awesome chicken dish!  And luckily, it got the “hubs seal-of-approval”.

Please let me know what you think of the dish in the comments, and if you like my Chicken dish or Daniel’s better.  You can find her’s here:  Thai Chicken Won-tons With Peanut Dipping Sauce

5 from 1 vote

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Coconut chicken and spicy soba noodle salad

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr 25 mins

 

Grilled coconut chicken served over a salad of soba noodles, coleslaw, cashews, red onion, cashews, cilantro and a spicy sriracha sauce!

Course: Main Dish

Servings: 8 people

Author: Rachel Katzman

Ingredients

• 4 Boneless, Skinless chicken breasts
• 1 can Full-fat coconut milk
• 2 packages soba noodles
• 1 tsp curry powder
• 1/4 tsp salt
• 1/4 tsp Black Pepper
• 1 tsp 21 seasoning salute
• 1/4 cup Unseasoned Rice Wine Vinegar
• 4 tbsp coconut aminos (sub soy sauce or tamari)
• 2 tbsp lemon juice (bottled of fresh)
• 2 tbsp Dijon Mustard
• 1 tbsp Sriracha
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• 1 handful fresh cilantro
• 1/4 cup Cashews
• 1/2 package coleslaw mix (1/2 of 16 oz package)
• 1/2 red onion, thinly sliced

Recipe Notes

1. In a plastic zip top bag, mix the coconut milk, salt, pepper, 21 seasoning salute, and curry powder.
   1. This "21 seasoning salute" is a great mix of herbs and spices from Trader Joes - love this stuff
2. Add in the chicken breasts and marinate at least 1 hour and up to 24 hours.
3. Heat up a grill pan, and cook chicken for 15-20 minutes until fully cooked.
4. Meanwhile, cook soba noodles according to package directions.  Drain under cold water.
5. Make the dressing:  Mix the rice wine vinegar, coconut aminos (you can use soy sauce or tamari sauce instead), lemon juice, Dijon mustard, sriracha, garlic powder and cumin.
6. Mix the dressing with the cooled soba noodles and add in coleslaw mix.
7. Once the chicken is cool enough to handle, slice into small strips, and add into the soba noodle and coleslaw mixture.
8. Add the cashews, cilantro, and red onion.
   1. totally option, but you can toast them in a hot, dry skillet for a few minutes for an extra nutty fragrance)
9. Mix and serve at room temp or cold!