This week we’re escaping to Indonesia with an exclusive discount on Venice Beach House’s beautiful beaded chandeliers collection. To keep in the Balinese spirit we’re craving fresh noodle salads, the perfect dish to satisfy whilst avoiding any holiday shredding panics.
This warm and crunchy soba noodle salad is guaranteed to put a satisfied smile on your face and it’s packed full of goodies too! This spicy peanut sauce is such a fantastic condiment to have under your belt, it’s so versatile and would work really well with chicken too. I LOVE soba noodles, they’re like a Japanese spaghetti and they’re perfect for soups and salads, plus they’re made out of buckwheat which is a gluten free grain. This salad can be eaten cold or warm which makes it perfect for a hot summers day, straight out of the fridge.
Ingredients for the salad:
1/4 red cabbage
1 red pepper
200g soba noodles
Furikake, to top
Crushed peanuts, to top
2 spring onions, thinly sliced
Small bunch of coriander, finely chopped
Ingredients for the spicy peanut sauce:
4 tbsp crunchy peanut butter
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp honey
1 tbsp water
Juice of half a lime
2 tbsp Sriracha sauce, or to taste
1 clove of garlic
Put all the ingredients for the sauce in a bowl and whisk together, adding more water if the mixture is too thick.
Using a mandolin, or a very sharp knife, slice the cabbage and pepper to your desired consistency. I’ve sliced mine very thinly so they collapse into the salad.
Cook the soba noodles to the packet instructions, then drain and rinse with cold water.
To assemble the salad, toss together the vegetables and noodles, adding the sauce until you have your desired coating. Top with extra crushed peanuts, spring onion, coriander and a sprinkling of furikake. Serve immediately and enjoy!