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Coconut Almond Butter Soba Noodles with Chicken and Vegetables

Coconut Almond Butter Soba Noodles with Chicken and Vegetables

Makes 4 servings

4 bone-in, skin-on chicken thighs

Olive oil

Salt + Pepper

8 ounces soba noodles

2 tablespoons coconut oil

1 red onion, sliced

1 pound broccoli, cut into small florets (frozen okay)

1 red bell pepper, chopped

1 large carrot, peeled and sliced

Creamy Almond Butter Sauce

½ cup almond butter or peanut butter

½ cup full fat coconut milk

2 tablespoons rice vinegar

3 tablespoons soy sauce or tamari

2 tablespoons toasted sesame oil

1 tablespoon maple syrup

1 inch piece ginger, grated

1 clove garlic, minced

Pinch cayenne pepper (optional)

¼ teaspoon sea salt

1. Preheat oven to 400F.

2. Pat chicken dry, lightly coat in olive oil, and season with salt and pepper. Place on a parchment-lined baking dish. Bake 30-40 minutes, or until juices run clear. Set aside to cool.

3. Combine all sauce ingredients in a blender. Blend until smooth.

4. Cook soba noodles according to package instructions. Rinse them under cold water while gently rubbing them together to remove excess starch. Set aside.

5. Heat a large sauté pan or wok over medium-high heat. Add coconut oil, followed by the onion and a pinch of salt. Sauté about 5 minutes. Add the broccoli, bell pepper and carrot, along with another pinch of salt, and cook until vegetables are crisp-tender.

6. Turn off heat and add the noodles and sauce to the pan. Taste and adjust seasoning to taste if necessary. Serve with chicken thigh.


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