PEANUT CHICKEN, MINT & SOBA NOODLE SALAD
You can use whatever noodles you like – vermicelli, somen, egg – whatever works for you!
I finished my 7 days of budget winter warmers yesterday, but thought I would mention that this one was $25 also!! Always handy to find more affordable meals.
Stay tuned for my 30 days of budget winter warmers starting next week!!!!!
Serves 4
Ingredients:
270g soba noodles
2 chicken breasts, approximately 500g
1 cup green cabbage, finely shredded
1 Lebanese cucumber, cut into half moons or julienned
1 large carrot, cut into strips or julienned
1 cup edamame, thawed
5 spring onion, finely sliced
2 cups mint leaves, roughly chopped
1/2 cup peanuts, toasted and chopped
Peanut Dressing:1/3 cup peanut butter
1 juicy lime, juice squeezed (approx.. 1/4 cup)
1.5 tablespoons pure maple syrup
2 tablespoons tamari or soy sauce
2 teaspoons ginger, finely chopped or grated
2 tablespoons oil (you can use peanut, vegetable or olive)
Water to thin
Method:
For the dressing: Mix all ingredients together in a bowl or small jug, except the water. The dressing will be quite thick, gradually add a teaspoon of water at a time, then whisk and check the consistency. You want to thin it out, but not too much that it makes the salad too wet. Set aside.
To cook the chicken. Place a large saucepan of water onto high heat. Place the chicken breasts into the pot, bring to the boil and then turn down to a very gentle simmer. Cook for 15-20 minutes. Remove the chicken and slice. You can also pan-fry the chicken.
Place a large saucepan of water onto high heat. Bring to the boil, then add the soba noodles and cook for no longer than 3 minutes (they become soggy if you overcook them). Drain, run under cold water and set aside.
To assemble the salad: In a large bowl, add the noodles, cabbage, cucumber, carrot, edamame, spring onion, chicken, mint and peanuts. Drizzle over half the dressing and then toss through. Add more dressing little by little, until the salad is coated, but not dripping (you may have some dressing left over). You can garnish with some more fresh mint leaves before serving.