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Supper Club: 4 tasty salads to add to your weekly rotation
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Image / Living / Food & Drink

Supper Club: Peanut soba noodle salad


By Meg Walker
27th Mar 2024
Supper Club: Peanut soba noodle salad

Pippa Murray shares her recipe for her favourite noodle salad: a perfect Monday night dinner recipe.

This incredibly easy dish comes together like a salad, yet it has all the ingredients of a main meal.

It takes less than 30 minutes to pull it all together and what makes this dish slightly different is the two tablespoons of peanut butter in the dressing. It gives the entire dish a wonderfully nutty flavour that bounces off the mint, coriander and lime.

 

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.