This is a quick and easy dish I got out of Cooking Light some time ago. I changed the recipe somewhat, I felt that it was not seasoned enough. I doubled the amount of rice vinegar, soy sauce, honey and chili garlic sauce. I also used cilantro where their recipe called for basil because that is what I had. You can cut your cooking time down by using leftover grilled chicken or rotisserie chicken. The recipe below is the one I use, not the one they printed.
Peanut Chicken Soba Salad
2 cups water
2 (6-oz) skinless, boneless chicken breasts
4 black peppercorns
1 bay leaf
2 Tbsp. rice vinegar
4 Tbsp. roasted peanut oil
1 Tbsp. low-sodium soy sauce
2 tsp. honey
2 tsp. chili garlic sauce
1/2 tsp. salt
2 cups cooked soba noodles (about 4 ounces uncooked)
1 large carrot, grated
3 thinly sliced green onions
1/4 cup red onion, minced
1/4 cup fresh cilantro, chopped
4 tsp. unsalted dry-roasted peanuts, chopped
lime wedges (optional)
Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat and let stand 15 minutes or until chicken is done. Remove chicken from pan and discard peppercorns, bay leaf and liquid. Shred chicken, place in large bowl.
Combine vinegar and next 5 ingredients (vinegar thru salt), stirring with a whisk. Pour over chicken; let stand 5 minutes. Add noodles, carrot, green onion, red onion and cilantro to chicken mixture: toss well. Sprinkle with peanuts and garnish with lime wedges.