- 2 boneless, skinless chicken breasts or 1/2 block tofu, cut into strips
- 4 teaspoons peanut or canola oil, divided
- 2 cloves garlic, minced
- 1 1/2-inch piece ginger, peeled and minced
- 1 pound spaghetti or soba noodles
- 1 medium cucumber and/or 2 carrots, 2 sticks celery, 3 radishes, etc.
- 5 scallions, chopped
- 1 large handful cilantro
- 2 teaspoons black sesame seeds
- 2 tablespoons peanut butter
- 2 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon red pepper flakes
Season the chicken breasts or tofu with salt and pepper. Heat 2 teaspoons 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 teaspoons of oil, increase the heat slightly, and add the chicken breasts or tofu. Cook until golden on each side, 3 to 4 minutes per side. If using chicken, turn the heat to low, cover the pan, and cook until chicken is cooked through, about 10 minutes. Remove from the pan and set aside to cool.
Bring a large pot of water to a boil and cook spaghetti or soba noodles according to the package directions. While it cooks, peel the vegetables and slice into thin strips about 4 inches long.
In a large bowl, whisk together the ingredients for the sauce, plus the garlic and ginger. When the spaghetti is finished cooking, drain and rinse under cold water. Add to the bowl with the sauce and toss to coat. Add the cucumber, scallions, cilantro, and sesame seeds.
Top the noodles with protein and serve
Serves 4. From The Kitchn