Supper Club: Peanut soba noodle salad

Pippa Murray’s peanut soba noodle salad
Serves 3

Ingredients

• 225g buckwheat soba noodles
• 150g frozen edamame beans
• 2 tbsp peanuts
• 2 carrots
• 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

1. First, make the dressing. Put all the ingredients into a small bowl, mix to combine and set aside.
2. 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.
3. 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.
4. 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.
5. 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). Photographs by Adrian Lawrence.