Chicken salad with buckwheat noodles

Ingredients:

• 2 boneless, skinless chicken breasts (about 170g each)
• 450 g buckwheat soba noodles
• 3 tbsp. l. sesame oil
• Salt and ground black pepper
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 2 tsp. crushed garlic
• 1 teaspoon chopped ginger
• 1/2 cup peanuts for dressing
• 1 tsp chili paste
• 1/4 cup hoisin sauce
• 2 tablespoons of honey
• 2 tbsp. l. rice wine vinegar
• 5 tbsp. l. peanut butter
• 5 tablespoons of water
• 1/2 cup chopped roasted peanuts for salad
• 1/4 cup chopped green onions (green parts only)

Preparation:

1. Preheat the grill. Bring a saucepan of salted water to a boil. Season the chicken breasts with a tablespoon of sesame oil, salt, and pepper. Place the chicken on the grill and sear for 4-5 minutes on each side. Remove from heat and let cool completely.
2. Place the peanuts in a food processor, add the garlic, ginger, chili paste, honey, hoisin sauce, rice vinegar, peanut oil, and water. Blend well.
   
   Heat the remaining 2 tablespoons of sesame oil in a frying pan. Pour the sauce into the pan, bring the mixture to a boil, and remove from the heat. Cool the sauce completely.
3. Submerge the soba noodles in a generous amount of water and cook until tender, about 4-4.5 minutes, stirring constantly with chopsticks. Strain and rinse with cold water, separating the noodles with your fingers as they cool.
   
   Toss the noodles with the peanut dressing. Slice the chicken very thinly on the diagonal. Add the sliced ​​chicken, bell pepper, peanuts, and green onions to the noodles. Mix well. Season with salt and pepper. Serve the noodles cold.