Peanut soba noodle salad

Peanut soba noodle salad

This peanut soba noodle salad is a winning dish. Peanuts, soba noodles, edamame beans, ginger… what’s not to love?

Takes 30 minutes

Ingredients (serves 3)

225g buckwheat soba noodles

150g frozen edamame beans

2tbsp peanuts

2 carrots

3 spring onions (scallions), finely sliced

1 red chilli, finely diced

3tbsp coriander (cilantro) leaves, roughly chopped

3tbsp mixture of black and white sesame seeds

1 lime, cut into wedges

3tbsp fresh mint leaves, roughly chopped

For the dressing

2cm piece of fresh ginger, peeled and grated

2tsp sesame oil

3tbsp rice vinegar

2tbsp rapeseed (canola) oil

2tbsp peanut butter

1tsp coconut nectar

2tsp dark soy sauce

Method

First make the dressing. Put all the ingredients into a small bowl, mix to combine and set aside.

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.

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.

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.

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.

Recipe from Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, £15) Photography by Adrian Lawrence

For more…

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