Nutty-tasting soba noodles complement the peanut sauce. Tofu stretches the peanut butter in the recipe, helping to keep kilojoules in check and giving the sauce a velvety consistency. For a vegetarian version, substitute diced, seasoned tofu for the chicken.
Patsy Jamieson, Diane Temple
FOR THE SAUCE
½ cup crunchy peanut butter
100 g silken tofu
¼ cup reduced-salt soy sauce
3 tablespoons lime juice
3 garlic cloves, crushed
2 tablespoons firmly packed brown sugar
½ teaspoon chilli flakes
FOR THE SALAD
360 g soba noodles
2 teaspoons sesame oil
350 g shredded cooked skinless chicken breast
1 large carrot, peeled into long strips
1 red capsicum (sweet pepper), diced
2 Lebanese cucumbers, halved lengthways and sliced on diagonal
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Directions Preparation:25min › Cook:5min › Extra time:5min › Ready in:35min
Bring a large pot of water to the boil for cooking the soba noodles.
To make the sauce: combine the peanut butter, tofu, soy sauce, lime juice, garlic, brown sugar and chilli flakes in a food processor. Process until smooth and creamy, stopping once or twice to scrape down the sides of the bowl. Set aside.
To make the salad: cook the noodles in the boiling water, stirring often, until al dente (just tender), 4 minutes, or according to packet directions. Drain and rinse with cold running water. Transfer to a large bowl. Drizzle with the oil and toss to coat.
Add the chicken, carrot, capsicum and cucumbers to the noodles. Add the peanut sauce and toss to coat. Sprinkle with the coriander, spring onions and peanuts. Serve with the lime wedges.