Herby, Peanuty, Noodly Salad

I first fell in love with soba noodles when Chris and I were living in Beijing (as evidenced here and here). Made with buckwheat flour, it was unlike anything I'd ever had before, sparking a love for all things buckwheat. It was no surprise that the second I saw this noodly salad I had to make it. Full of green and crispy veggies and herbs, it's definitely a winner and perfect for summer! The only thing I may do differently next time is add a hair less lime juice, so taste the dressing as you go to make it to your liking. 

It's also not surprising that this recipe came from one of my favorite cookbooks, River Cottage Veg (note to self: must buy this cookbook). Enjoy this fresh salad, sweet friends!

Herby, Peanuty, Noodly Salad

Ingredients

For the salad:

1/2 cup raw unsalted peanuts

7 ounces soba noodles*

5 ounces sugar snap peas

1/2 cucumber

6 green onions

Small bunch of mint, coarsely chopped

Small bunch of cilantro, coarsely chopped

For the dressing:

2 tablespoons rice vinegar

Zest and juice of 1 lime (or 1/2 a lemon)-or to taste!

1 small fresh red chile, finely chopped

1 garlic clove, minced

1 teaspoon brown sugar

1 teaspoon sesame oil

1 1/2 teaspoons soy sauce or Tamari (what I used), plus extra to serve

Splash of sriracha (optional)

Splash of oyster sauce (optional)

Directions

Toast the peanuts in a dry pan until a little dark and fragrant. Remove and coarsely chop; set aside.

Cook noodles per package instructions. Drain and rinse under cold water. Drain again, and set aside

Meanwhile, make the dressing. Combine all dressing ingredients in a large owl and whisk to combine. Toss the cooked, cooled noodles with the dressing and leave to sit while you prepare the rest of the salad.

Add the sugar snap peas to rapidly boiling water for 2-3 minutes. Drain and rinse under cold water to stop them cooking longer. Drain again and then cut in half on the diagonal.

Thinly slice the green onions on the diagonal. Slice the cucumber in half lengthways and then slice into half moons.

Add the snow peas, cucumber, green onions, and chopped herbs to the bowl with the dressed noodles. Scatter the roasted peanuts on top.

Serve with soy sauce for Tamari at the table for people to add to their bowls.

*Soba noodles made only with buckwheat flour are gluten-free, however many are produced with whole wheat flour as an ingredient. Check the labels if you have a gluten sensitivity or intolerance!

Recipe source: seen here, originally from River Cottage Veg