Chicken Soba Noodle Salad

Ingredients:

• 340 g dry soba noodles or other buckwheat noodles
• 1 skinless, boneless chicken breast, cut into strips, lightly cooked and cooled
• 1 jalapeno pepper, seeded, stemmed and finely chopped
• 1/2 cup chopped red bell pepper
• 1 cucumber, peeled, seeded and sliced
• 3 tbsp. l. sesame oil
• 1/4 cup chopped green onions (green tops only)
• 1 teaspoon crushed garlic
• 1 teaspoon of crushed ginger root
• 1/2 cup cream peanut butter
• 1/4 cup soy sauce
• 1/4 cup chicken broth
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fish sauce
• 1 tbsp sherry
• 2 tablespoons fresh lime juice
• 1 teaspoon of sugar
• 1/2 tsp red pepper flakes
• 2 tablespoons chopped roasted unsalted peanuts

Preparation:

1. Bring a large pot of water to a boil. Add the noodles and cook until tender, about 7 minutes. Strain through a sieve and rinse under cold running water. Strain again and transfer to a large bowl. Toss with a tablespoon of sesame oil, cover, and refrigerate.
2. In a food processor, combine 2 tablespoons of green onion, jalapeño pepper, garlic, and ginger and blend on high speed. Add the remaining 2 tablespoons of sesame oil, peanut oil, soy sauce, chicken broth, cilantro, fish sauce, sherry, lime juice, sugar, and pepper flakes. Add the sauce to the noodles to taste and pulse.
   
   To serve, toss the noodles with the chicken strips, bell pepper, cucumber, peanuts, and the remaining 2 tablespoons green onions. Serve.