Packed with goodies! This lunch or dinner recipe is an absolute winner. Full of colour, flavour, texture and nutrients – give it a go and see for yourself.Oh, by the way… the peanut dressing is AMAZING!
For the dressing: Mix all the ingredients in a bowl or small jug. The dressing will be quite thick, so gradually add a teaspoon of water at a time, then whisk and check the consistency. You want to thin it out, but not so much that it makes the salad wet. Set aside.
Bring a medium saucepan of water to the boil over high heat. Add the soba noodles and cook for 3 minutes (they become soggy if you overcook them). Drain, run under cold water and set aside.
180 g soba noodles
To assemble the salad: In a large bowl, place the soba noodles, carrot, cucumber, red capsicum, yellow capsicum, chicken, spring onion, coriander, mint and peanuts. Drizzle over half the dressing and toss through. Add more dressing little by little, until the salad is coated, but not dripping (you may have some dressing left over). If you like, you can garnish with some more coriander and mint leaves before serving.
180 g soba noodles, 1 carrot, 2 lebanese cucumbers, 1 red capsicum, 1 yellow capsicum, 1 1/2 cups cooked chicken, 5 spring onions, 1 cup coriander leaves, 1 cup mint leaves, 1/2 cup peanuts
Notes
If you have peanut dressing left over, store it in a screw-top jar in the fridge, where it will last for up to 2 weeks.