Pippa Murray’s Peanut Soba Noodle Salad
225g buckwheat soba noodles
150g frozen edamame beans
2 tbsp peanuts
3 spring onions, finely sliced
1 red chilli, finely diced
3 tbsp coriander leaves, roughly chopped
3 tbsp fresh mint leaves, roughly chopped
3 tbsp mixture of black and white sesame seeds
1 lime, cut into wedges
For the dressing
2cm piece of fresh ginger, peeled and grated
2 tsp sesame oil
2 tsp dark soy sauce
3 tbsp rice vinegar
2 tbsp rapeseed oil
2 tbsp peanut butter
1 tsp coconut nectar
Method (takes 30 minutes)
First, make the dressing. Put all the ingredients into a small bowl, mix to combine and set aside.
Cook the noodles for 5-8 minutes in plenty of salted boiling water, stirring occasionally, until just tender. Drain and refresh by rinsing under cold water, then leave to dry on a clean tea towel.
At the same time, cook the edamame beans for 4-5 minutes in a separate pan of boiling water, then drain and refresh with cold water.
Roast the peanuts in a dry pan until golden, then take off the heat, tip onto a board and roughly chop. Peel the carrots and slice into fine matchsticks.
Put the noodles in a large mixing bowl and add the edamame beans, carrots, spring onions, chilli and herbs and toss with the dressing. Serve sprinkled with the chopped roasted peanuts, the sesame seeds and a wedge of lime.
Extracted from Pip & Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, approx €18). Photographs by Adrian Lawrence.