This was the first time we have made soba noodles ourselves and they turned out really good.  I guess you can eat them either hot or cold.  This is definitely a “hot” recipe, but I would love to try some kind fo cold asian salad with them…I will have to figure something out!!  Here are the soba noodles we used.

½ cup low-sodium organic chicken broth
1 Tbsp. all-natural peanut butter
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. raw honey
2 cloves garlic, finely chopped
1 thin slice fresh ginger, peeled, finely chopped
1 tsp. coconut oil
12 oz. raw chicken breast, boneless, skinless, cut into 2-inch pieces
½ medium onion, thinly sliced
2 cups fresh spinach (or chopped baby bok choy)
1 cup fresh shelled edamame–I had frozen shelled edamame that I thawed, which worked just fine.
2 cups cooked soba noodles (about 4 oz. dry noodles)
1 tsp. crushed red pepper (optional)
2 Tbsp. raw peanuts


1. Combine broth, peanut butter, soy sauce, honey, garlic, and ginger in a medium bowl; whisk to blend. Set aside.
2. Heat oil in large skillet (or wok) over medium-high heat.
3. Add chicken and onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
4. Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until spinach is wilted.
5. Add edamame, noodles, broth mixture, red pepper (if desired), and peanuts; cook, stirring frequently, for 2 to 3 minutes, or until heated through.


21 Day Fix:  ½ Green, 1 Yellow, 1 Red, 1 tsp