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–+ servings

Soba Noodle, Mango & Peanut Salad

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Servings 4

Ingredients
  

  • 270 g soba noodles
  • 2 lebanese cucumbers sliced into half moons
  • 1 red capsicum large, cut into strips
  • 1 mango large, cut into slices
  • 1 cup coriander leaves roughly chopped
  • 1/2 cup peanuts roasted
  • 1/4 cup rice wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 2 cm ginger piece finely chopped or grated
  • 1/2 lime juice squeezed
  • 1/2 red chilli large, finely sliced

Instructions
 

  • Cook the soba noodles according to packet instructions (about 3 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
    270 g soba noodles
  • For the dressing: In a small bowl, whisk together all the ingredients and adjust to your preference. It should be sweet, sour, spicy and zingy!
    1 tablespoon brown sugar, 1 teaspoon sesame oil, 2 cm ginger piece, 1/2 lime, 1/2 red chilli
  • In a large salad bowl, combine the soba noodles, cucumber, capsicum, mango, coriander and peanuts. Drizzle over the dressing and toss to combine.
    270 g soba noodles, 2 lebanese cucumbers, 1 red capsicum, 1 mango, 1 cup coriander leaves, 1/2 cup peanuts
  • If you want to keep this for a few days in the fridge, hold off on adding the dressing and only add it to individual bowls right before serving.

Keywords

Dinner, Lunch, Salad
Dairy Free, Egg Free, Pescetarian, Vegan, Vegetarian
Dietary Pescatarian, Vegan, Vegetarian
Allergen Dairy-free, Egg-free
Member Free