Chicken Peanut Soba Noodles

This is adapted from the Rachel Ray magazine; very easy, quick, delicious and good cold the next day. The recipe calls for 8 oz. of soba noodles but the package I bought had a little over 10 oz. so I just used the whole thing and it turned out great. A handful of peanuts thrown on top probably would have been a tasty addition-- next time.....

1/4 cup chunky natural peanut butter
3 T toasted sesame oil
3 T soy sauce
2 T honey
2 T lime juice

3 boneless chicken breasts, cut into 1" pieces and sprinkled with salt and pepper
2 garlic cloves, sliced
pinch of crushed red pepper
2 T peanut oil
10 oz. soba noodles
1 red bell pepper, diced
2 green onions, chopped

Whisk the sauce ingredients together in a small bowl. Heat the peanut oil in a large, deep skillet; add garlic, crushed red pepper and chicken pieces. Saute for about 4 minutes; move off the heat and cover with a lid. Meanwhile bring a pot of salted water to boil and cook the soba noodles according to package directions, saving a little of the cooking water in case you need it to moisten the pasta. Add the noodles, sauce, bell pepper and green onions to the chicken and stir well. Throw some peanuts on top and enjoy. I served this with a broccoslaw salad on the side and it went quite well.