RECIPES
Instant Thai Peanut Chicken and Soba Noodle Soup
by Livestrong_Recipes | Feb 3, 2019
Photo Credit: Jackie Newgent
- PREP
- 15 m
- COOK
- 05 m
- TOTAL
- 20 m
Thai peanut “anything” is a winner. And this Thai peanut noodle soup in a jar is no exception. It’s a flavorful noodle soup that boasts two heart health-promoting flavonoids from buckwheat: quercetin and rutin.
INGREDIENTS
SERVES 1
- 2 oz Buckwheat Soba
- 1 1/2 tbsp Thai Peanut Sauce
- 1/2 cup Red Bell Pepper
- 2 oz Chicken Breast, Oven Roasted
- 2 tbsp fresh cilantro
- 1 cup Organic Chicken Broth, Low Sodium
DIRECTIONS
1
To pre-prep noodles, boil them in salted water per package directions, rinse or toss with ice cubes to cool, and drain. Do in advance and chill. (Note: Makes about 3/4 cup cooked.)
2
To make, layer in a 16-ounce wide-mouth jar (in order) the sauce, bell pepper (extra-thinly sliced), chicken, noodles, and cilantro.
3
To store, seal and chill in the refrigerator for up to 3 days.
4
To prepare, ideally remove jar from the refrigerator 30 minutes in advance. Remove lid, add boiling broth, replace lid and let stand to “simmer” for 5 minutes. For a hotter soup, transfer to a microwave-safe bowl and heat as desired.
5
To enjoy, shake or stir and enjoy from the jar or a bowl. Add salt, lime juice and/or hot sauce to taste. Garnish with peanuts or toasted coconut flakes, if desired.
