Recipe courtesy of Emeril Lagasse
30 min
10 min
20 min
2 servings


  • 2 chicken breast, boneless and skinless (about 6-ounces each)
  • 3 tablespoons sesame oil
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon chili paste
  • 1 teaspoon sugar
  • 1/4 cup hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 1/4 cup smooth peanut butter
  • 1/2 cup water
  • 1 pound Soba noodles
  • 1/2 cup chopped toasted peanuts
  • 1/4 cup chopped green onions, (green part only)


Preheat the grill. Bring a pot of salted water to a boil. Season the chicken breast with 1 tablespoon of sesame oil, salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes on each side. Remove from the grill and cool completely. In a saucepan, heat the remaining sesame oil. Add the garlic, ginger and chili paste. Cook for 1 minute, stirring constantly. Stir in the sugar and continue to cook for 1 minute. Stir in the hoisin, vinegar, peanut butter and water. Mix well. Bring the mixture to a simmer and remove from the heat. Cool the sauce completely. Add the noodles to the water and cook until tender, about 4 to 4 1/2 minutes, stirring the noodles constantly with chop sticks. Drain and rinse the noodles under cold water, using your fingers to separate the noodles while cooling. Toss the noodles in the peanut dressing. Slice the chicken, very thin, on the bias. Add the sliced chicken, peanuts and green onions to the pasta. Mix well. Season with salt and pepper. Serve the noodles cold.

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