SOBA NOODLE SALAD

INGREDIENTS

SOBA NOODLE SALAD

190g Soba noodles

40g Red cabbage, shredded

80g Cucumber

80g Carrot

40g Radish

40g Wombok

Coriander

Mint

 

PEANUT DRESSING

1/3 cup Peanut butter

2 tablespoons Lime juice

2 tablespoons Apple cider vinegar

2 tablespoons Soy sauce

3 tablespoons Brown sugar

2 teaspoon Ginger, minced

1 teaspoon Sesame oil

 

PLATING UP

Black sesame seeds

White sesame seeds

Fresh coriander

Peanuts, toasted

METHOD

1. Bring water to the boil in a large pot, add salt to season the water. When the water is boiling, add the soba noodles to the pot and cook for 3 to 4 minutes. Drain and rinse in a colander and set aside.

 

2. Using a mandoline slicer or sharp chef’s knife, finely shred the red cabbage and wombok then add to a large mixing bowl.

 

3. Chop the carrot and cucumber into thin matchsticks, finely slice the pink radishes, then add all vegetables to the bowl.

 

4. Add the cooked and cooled soba noodles to the bowl. Add roughly chopped fresh mint and fresh coriander to the bowl.

 

5. For the dressing, add all ingredients to your blender and blitz until smooth. Add a splash of water as needed to reach the desired consistency.

 

6. Massage the dressing through the salad. Then continue with plating up the salad by neatly placing in the centre of the plate, keeping the height. Garnish the salad with toasted sesame seeds, chopped peanuts and fresh coriander.