Half of a 13.25-oz box of whole grain linguine or 2 bundles Japanese buckwheat noodles (soba noodles)*
2 tsp. sesame oil
3 4-oz. chicken breast halves
1 c. frozen cooked, peeled, deveined shrimp, thawed (70-110 count)
2 c. frozen peas (do not thaw)
4 stalks celery, washed, sliced
1 tbsp. low-sodium chicken broth
Peanut Sauce (adapted from recipe at Epicurious)
1/2 cup creamy natural peanut butter** (do not use old-fashioned style or
½ c. low-sodium chicken broth
2 Tbsp. fresh lime juice
1 tablespoon brown sugar
1 tablespoon low-sodium soy sauce
1 tablespoon chopped peeled fresh ginger
1/4 teaspoon dried crushed red pepper
**I use Skippy Natural Peanut Butter. It does include sugar, and makes this sauce sweeter than unsweetened peanut butter would
In a large saucepan, cook pasta according to package directions.
Meanwhile, in a large skillet, heat sesame oil over medium heat. Turn pan to coat with oil. Add chicken breast pieces. Sear on each side approx. 2-3 minutes, until browned. Reduce heat to medium-low. Add peas and celery. Cook about 4-5 minutes, stirring occasionally, until peas are heated. Add shrimp and chicken broth. Stir occasionally, and continue cooking until shrimp are heated through and chicken is completely cooked, approx. 4-5 minutes. Remove chicken breast pieces and cut into ¼-inch strips lengthwise. If there is any remaining pink, return strips to pan and continue to cook until opaque white throughout.
Meanwhile, make peanut sauce. Combine peanut butter and chicken broth in small saucepan, whisking to remove any lumps. Add remaining ingredients. Stir and cook over medium heat until smooth and thick.
To serve: Divide cooked pasta between 4 plates or bowls. Top each with equal portions of chicken strips, shrimp, and veggies. Use peanut sauce as a dip, or add about 1-2 tbsp. to bowl and toss to combine.
I’m curious – what’s your family’s favorite way to have Japanese buckwheat noodles?! Please tell us in the comments section below!