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Peanut Chicken & Noodle Salad

One of my all-time favourite salads. I LOVE Asian flavours and I’ve been making this salad since I was a teenager. It’s just delicious and so moreish.
You can use any noodles you like – vermicelli, soba, egg – whatever works for you!
Course Salad
Member Free
Servings 4
Calories 1077

Ingredients

  • 180 g somen noodles or any noodles you like
  • 1 cup wombok roughly chopped
  • 1 red capsicum small, cut into thin strips
  • 2 lebanese cucumbers cut into strips or julienned
  • 1 carrot large, cut into strips or julienned
  • 1 cup edamame beans thawed
  • 1.5 cups cooked chicken chopped
  • 5 spring onions finely sliced
  • 1 cup mint leaves roughly chopped
  • 0.333 cup peanuts toasted & chopped
  • 0.333 cup peanut butter
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tamari
  • 1.5 tbsp pure maple syrup
  • 1 lime juice squeezed
  • 2 tsp ginger finely chopped or grated

Instructions

  • For the dressing: Mix all the ingredients together 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 too wet. Set aside.
  • Place a medium saucepan of water over high heat. Bring to the boil, then add the noodles and cook for 3 minutes (they become soggy if you overcook them). Drain, run under cold water and set aside.
    180 g somen noodles
  • To assemble the salad: In a large bowl, place the noodles, wombok, red capsicum, cucumber, carrot, edamame, chicken, spring onion, 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). You can garnish with some more fresh mint leaves before serving.
    180 g somen noodles, 1 cup wombok, 1 red capsicum, 2 lebanese cucumbers, 1 carrot, 1 cup edamame beans, 1.5 cups cooked chicken, 5 spring onions, 1 cup mint leaves, 0.333 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.