Cold Peanut Sesame Noodles

This is a very simple recipe perfect for summer, when you just feel like eating something light and not too hot. I got the recipe on The Kitchn. It’s great at room temperature or straight from the fridge. I don’t have my mandoline, so I decided to cube the cucumber rather than cut them in to matchsticks. To make this gluten-free, simply make sure that the noodles are gluten-free.

2 boneless, skinless chicken breasts
4 tsp peanut or canola oil, divided
2 cloves garlic, minced
a ½-inch piece of ginger, peeled and minced
1 lb soba noodles
1 English (seedless) cucumber, peeled chopped or cut into matchsticks
5 scallions (white and light green parts), chopped
2 tsp black or white sesame seeds

For the sauce
2 Tbsp natural peanut butter
2 Tbsp rice vinegar
3 Tbsp sesame oil
2 Tbsp soy sauce
1 Tbsp sugar
½ tsp red pepper flakes

Season the chicken breasts with salt and pepper. Heat 2 tsp of oil in a medium skillet over medium heat. Cook the garlic and ginger for about 2 minutes, then remove and set aside.

Add the remaining 2 tsp of oil, increase the heat slightly, and add the chicken breasts. Cook until golden on each side, 3 to 4 minutes per side. Turn the heat to low, cover the pan, and cook until chicken is cooked through, about 10 minutes. Remove chicken from the pan and set aside to cool.

Bring a large stockpot of water to a boil and cook soba noodles according to the package directions.

In a large bowl, whisk together the ingredients for the sauce, plus the garlic and ginger. When the noodles are finished cooking, drain and rinse under cold water until cool. Add to the bowl with the sauce and toss to coat. Add the cucumber, scallions, and sesame seeds.

Slice the cooled chicken into thin, diagonal strips and place on top of the noodles on each plate.