Soba noodles and chicken salad with peanut sauce
35 minutes
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
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Ingredients
Serves: 8
- 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
- ⅓ cup coarsely chopped fresh coriander leaves
- 3 spring onions, chopped
- 3 tablespoons unsalted dry-roasted peanuts, chopped
- lime wedges
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.
