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One Recipe, Two Ways: Soba Noodle Asparagus Chicken Satay

Gina Ferwerda, recipe developer and cookbook author has another two-in-one dish for us. Her Soba Nood Asparagus Chicken Satay is one recipe that can be made two different ways and eaten hot or cold.

Soba Noodle Asparagus Chicken Satay


1 pound boneless, skinless chicken thighs, cut into cubes

Skewers (if using wooden skewers, soak in water for 30 minutes prior to grilling) 

Peanut sauce:

  • 2 tablespoons peanut butter powder
  • 4 tablespoons low-sodium soy sauce 
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 2 teaspoons toasted sesame oil

For noodles:

  • 12 ounces soba noodles
  • 1 cup red cabbage, thinly sliced
  • 1 cup fresh asparagus, cut into bite size pieces 
  • 1/2 cup leeks, washed and thinly sliced 
  • 1 cup bell peppers, thinly sliced


In a small bowl, add peanut butter
powder, soy sauce, vinegar, garlic, ginger and sesame oil. Whisk together and
set aside.

Add chicken to a large, resealable
bag and pour 2 tablespoons of the peanut sauce over chicken. Seal bag and
refrigerate for at least 10 minutes.

Add water to a large pot over high
heat and bring to a boil. When water is boiling, add soba noodles, cabbage, asparagus,
leeks and peppers. Bring back to a boil, reduce heat to medium-low and cook for
3 minutes. Drain and set aside. 

Remove chicken from bag and discard
used marinade. Thread chicken onto skewers and grill over medium-high heat for
3-4 minutes each side or until done. (Grill outdoors or indoors on a cooktop.)

Heat the remaining peanut sauce
over medium low heat until hot and add the noodles and veggie mixture back to
pot and lightly toss together. 

Add soba noodle mixture to plates
and top with chicken skewers. Enjoy! 

Optional garnishings:

Like it spicy? Add some sriracha or
red pepper flakes to this dish-

Need some fruit? Add some mandarin
oranges while plating this dish-

Need some fresh herbs? Top with
chives at the end-

Need it over-the-top decadent? Add
some blue cheese crumbles at the end (this is how I like it)-


Want to make this dish into a
burger? I have Soba Noodle Bun Burger recipe that uses the soba noodles as the
bun. It’s similar to the ramen bun burger that was so popular a few years ago.
And the burger is gluten and dairy free. 

Full fat recipe – use chicken
thighs and regular peanut butter

Low fat recipe – use chicken breasts
and peanut butter powder

Gluten free recipe – use coconut
aminos instead of soy sauce and make sure soba noodles are 100% buckwheat
noodles and have no wheat fillers. 

Vegetarian recipe – use tofu or
mushrooms instead of chicken 

Vegan recipe – use tofu or
mushrooms instead of chicken and coconut aminos instead of soy sauce

Dairy free – this recipe is dairy

For more from Gina visit her websiteFacebook and Instagram.