• Rose

Cold Soba Noodle Salad with peanut dressing

Updated: Dec 27, 2020

This was a delicious quick meal to put together and can be fairly versatile with the vege ingredients. The way you chop the veggies also can vary. You could use a grater or mandolin or just chop with a knife into any shapes you like. This could be served alongside a protein or add a poached egg or grilled chicken on top of the salad. Goran has claimed this as his new favourite salad so we will be making this often.

 

Serve 2 as a main or 4 as a side dish

Prep :15 mins

Cook :5 minutes or packet instructions on noodles

 

INGREDIENTS:

135 g soba noodles

3-4 radish

3-4 turnips

3-4 carrots

½ small red cabbage

10cm piece of Daikon

Handful coriander

1 spring onion


Spicy Peanut Sauce

4 Tbsp peanut butter (smooth or crunchy)

3 Tbsp water

2 tbsp tamari / soy sauce

1 tbsp rice vinegar / lime juice / apple cider vinegar)

3 tsp sriracha (depending on how spicy you like, for a mild spice I would start with 1 tsp)

If you feel like it needs to be sweeter you can add 1 tsp honey or agave but we didn’t have either and didn’t feel like it needed it.



 

Chop or grate all the veggies and place in a large mixing bowl. Boil noodles according to packet instructions. Once noodles are cooked, strain and place in cold water to stop cooking and chill noodles for the salad. Make the sauce by mixing all the ingredients in a bowl. Adjust seasoning as needed.

Finally combine noodles, veggies and sauce and serve. Top with sesame seeds, crushed peanuts, more coriander, spring onion or any other crunchy toppings you may like.



 






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