Soba Noodle Salad with Peanut Dressing

Ingredients · per serving

• ½ medium Cucumber
• 1 medium Lime
• 1 medium Red bell pepper
• 1 medium Carrot
• 1 tsp Fish sauce
• 200 g Soba noodles
• 2 tbsp Roasted peanuts (unsalted)
• 2 cloves Garlic
• 4 tbsp Peanut butter
• ½ tsp Sambal oelek
• 1 tsp Fresh ginger
• 200 g Cooked chicken breast
• 2 tbsp Sesame oil
• 1 tbsp Honey
• 2 tbsp Soy sauce
• 1 small bunch Fresh mint
• 1 small bunch Fresh coriander
• 3 stalks Spring onion
• 1 tsp Sesame seeds

Instructions

1. Cook the soba noodles in unsalted boiling water 4-5 minutes (or to packet time). Drain and rinse under cold water until completely cool.
2. Shred the chicken into thin strips (use leftover or rotisserie chicken).
3. Julienne the carrot and red bell pepper into thin matchsticks. Slice the cucumber thinly. Thinly slice the spring onions.
4. Make the peanut dressing: whisk peanut butter, lime juice, soy sauce, fish sauce, honey, sesame oil, minced garlic, grated ginger and chili paste (if using). Loosen with 2-3 tbsp warm water until pourable.
5. Tip the cooled soba noodles into a large bowl. Drizzle with 1 tbsp sesame oil and toss — keeps them from sticking.
6. Add the chicken, julienned veg and torn mint and coriander. Toss gently.
7. Pour the peanut dressing over the noodles. Toss until everything is coated.
8. Plate in shallow bowls. Top with crushed peanuts, sliced spring onion, sesame seeds and a lime wedge. Eat immediately — cold and crunchy.

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