Asian Veggie Soba Noodle Bowl

In a small bowl, combine the garlic, peanut butter, ½ the soy sauce, the rice wine vinegar, brown sugar and warm water (check ingredients list for the amount) and whisk with a fork. Set aside to cool. TIP: If necessary, add more water to reach a drizzle consistency.

While the dressing is cooling, add the soba noodles (use suggested amount) to the saucepan of boiling water and cook for 4 minutes, or until ‘al dente’. Drain and refresh under cold water. Return to the saucepan and set aside.

While the noodles are cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the honey, the remaining soy sauce and the Thai seven spice blend to the pan and bring to the boil. Add the roasted peanuts, stir to coat and cook for 1-2 minutes, or until slightly sticky. Set aside on a sheet of baking paper to cool slightly.

In a large bowl, place the shredded red cabbage, carrot, cucumber, spring onion and soba noodles**. Add a drizzle of olive oil and the lime juice (1 tbs for 2 people / 2 tbs for 4 people) and toss to combine. TIP: Add as little or as much lime juice depending on your taste preference.