1 lb boneless skinless chicken breasts, halved to thin width-wise
¼ tsp salt and black pepper, to taste
8 oz uncooked soba noodles
2 cucumbers, seeded and diced
9 carrots, shredded
1 cup cilantro, loosely packed
Instructions
In a mini food prep or food processor, pulse the sesame oil, rice vinegar, garlic, ginger, salt, peanut butter, and water until well-incorporated and smooth. Stir in the sesame seeds and red pepper flakes.
Heat oil in a large, nonstick skillet over medium heat. Once hot, add the chicken and sprinkle with salt and pepper. Cook until golden brown; flip and cook until browned and cooked through. Add about ⅓ of the prepared sauce and cook for 2-3 minutes. Remove chicken and allow to cool slightly; cut into thin strips, dice, or shred between two forks.
Meanwhile, cook soba noodles according to package directions. Drain and set aside; keep hot if serving dish warm.
Toss the cooked noodles with the remaining sauce; stir in the cucumber, carrot, cilantro, and chicken. Serve hot or cold, as desired.