Soba Noodle Salad
with Thai Spiced Nuts and Peanut Dressing
Cooking Steps
Bring a medium saucepan of water to boil. Peel and crush the garlic. Cut the carrot (unpeeled) into 0.5 cm batons TIP: you can grate the carrot if you would prefer. Cut the cucumber into 0.5 cm half-moons. Finely slice the spring onion. Finely slice the long red chilli (if using). Juice the lime.
Add the garlic, peanut butter, ½ the soy sauce, rice wine vinegar, the brown sugar and the warm water to a small bowl and whisk to combine. TIP: use a fork if you don’t have a whisk. Set aside to cool.
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.
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 to the pan and stir to coat. Cook for 1-2 minutes or until slightly sticky. Set aside on a sheet of baking paper to cool.
Add the shredded red cabbage, carrot, cucumber, spring onion and soba noodles to a large bowl. Drizzle with a little olive oil and 2 tsp of lime juice and toss to combine. TIP: add as little or as much lime juice as you like.
Divide the salad between bowls and drizzle over the peanut dressing. Top with the Thai seven spice peanuts and garnish with the long red chilli (if using). Enjoy!
