I always find noodles to be a touch heavy, and as I try to avoid wheat based products, I tend to avoid them. Soba noodles have recently become a firm staple in my larder. These noodles are made from buckwheat flour and are therefore wheat free (although always double check the packaging as some naughty brands mix the buckwheat with wholewheat), light and take 5 minutes to cook. It really is a no brainer.
As we have been experiencing our 5 days of summer I set about creating a cold soba noodle salad dish with a spicy peanut sauce, which really works well when dealing with Asian flavours. It’s a super easy and quick dish to create.
For the noodles:
- 2 bundles soba noodles
- Assortment of vegetables (I had a pack of vegetable stirfry mix so I used that, but carrots, peppers, sugar snap peas, bamboo shoots etc all work well). These vegetables work well raw which further reduces your cooking time
- 2 chicken breasts, cut into strips
- 1 tablespoon sesame oil
- 1 tablespoon Soy sauce
- 2 cloves crushed Garlic, 1/2 inch minced ginger, 1/2 red chilli (fresh or chilli flakes)
- Sesame sees (black, white or both!)
For the peanut sauce:
- 3 tablespoons peanut butter (I prefer the crunchy, no added sugar version).
- 1 cup of reduced sodium stock
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- Juice of 1.2 lime
- 1 tablespoon agave
- 1/2 cup rice wine vinegar
- Mix together the ingredients for the peanut sauce and set aside
- Cook the soba noodles according to packet instructions. Once cooked, drain and rinse under cold water to prevent further cooking
- Heat the sesame oil, garlic and ginger in a large skillet. Add the chicken, soy sauce and chilli until the chicken is cooked through
- Combine the noodles, vegetables, sesame seeds and chicken with the peanut sauce
- Top with coriander and serve