Peanut soba noodle salad

Peanut soba noodle salad

By
From
The Pip & Nut Butter Cookbook
Serves
3
Photographer
Adrian Lawrence

Get your chopsticks out and have fun trying to pick up those pesky edamame beans.

Ingredients

Quantity Ingredient
225g buckwheat soba noodles
150g frozen edamame beans
2 tablespoons peanuts
2 carrots
3 spring onions, finely sliced
1 red chilli, finely diced
3 tablespoons coriander leaves, roughly chopped
3 tablespoons fresh mint leaves, roughly chopped
3 tablespoons mixture of black and white sesame seeds
1 lime, cut into wedges

For the dressing

Quantity Ingredient
2 cm piece fresh ginger, peeled and grated
2 teaspoons sesame oil
2 teaspoons dark soy sauce
3 tablespoons rice vinegar
2 tablespoons rapeseed oil
2 tablespoons peanut butter
1 teaspoon coconut nectar

Method

  1. First make the dressing. Put all the ingredients into a small bowl, mix to combine and set aside.
  2. Cook the noodles for 5–8 minutes in plenty of salted boiling water, stirring occasionally, until just tender. Drain and refresh by rinsing under cold water, then leave to dry on a clean tea towel.
  3. At the same time, cook the edamame beans for 4–5 minutes in a separate pan of boiling water, then drain and refresh with cold water.
  4. Roast the peanuts in a dry pan until golden, then take off the heat, tip onto a board and roughly chop. Peel the carrots and slice into fine matchsticks.
  5. Put the noodles in a large mixing bowl and add the edamame beans, carrots, spring onions (scallions), chilli and herbs and toss with the dressing. Serve sprinkled with the chopped roasted peanuts, the sesame seeds and a wedge of lime.
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