Peanut noodle salad

soba peanut noodle salad

This salad makes a great packed lunch – light and filling at the same time! There's a whole range of veg that would work if you don't have the produce below. Try any crunchy veg - cabbage, cucumber, peppers, kohl rabi or radish perhaps. And you can use other combos of nuts and seeds – sunflower and pumpkin would also work.

Serves two as a main or four as a side

 

Ingredients

150g soba noodles

1 stir fry pack – contains a variety of leafy greens like kale, baby chard, wild garlic, purple sprouting broccoli.

1 carrot, julienne or chopped into small chunks

200g smoked tofu (I use Taifun brand)

100g green beans, sliced – helda, french, sugar snaps or mange tout

3 spring onions, sliced

1 daikon radish – julienne or chopped into chunks

Garnish

Small bunch fresh coriander

1 Tbsp toasted sesame seeds

1 Tbsp toasted cashew pieces

Dressing

2 Tbsp peanut butter (crunchy or smooth)

1 Tbsp sesame oil

1 inch piece of ginger

1 Tbsp soy sauce

1 Tbsp rice wine vinegar

Juice of half a lime

1 Tbsp water

squeeze of sriracha or pinch of chilli flakes (optional)

 

Method

1) Cook the soba noddles – place in boiling water for 5 mins max. Drain and run under cold water so they don't continue to cook.

2) Toast your seeds and nuts in a dry frying pan

3) Make the dressing – add all the ingredients to a food processor and blitz until smooth. If it's too thick add a bit more water. (I used a nutribullet but if you don't have a a food processor you can whisk together the ingredients. In this case, you can extract the juice from the ginger by grating it with a fine grater and squeezing the pulp in your fist to release the juice).  This will probably make more than you need for this salad. Reserve the rest in a jar in the fridge. It will keep for about a week.

4) Rinse and finely chop the entire contents of your stir fry pack. Toss this and all the other chopped vegetables and tofu together with the noddles. Pour over the peanut sauce and toss to combine.

5) Divide into bowls and top with the coriander, seeds and cashews