Satay soba noodle salad with hemp seeds
1⁄2 packet of dried soba noodles (a good glutenfree alternative is black bean spaghetti)
3 cups water (for cooking soba noodles)
2 cups red cabbage, shredded
1 carrot, thinly sliced or grated
1⁄2 capsicum, sliced thinly
1⁄2 telegraph cucumber, sliced lengthways
1 packet of fresh sugar snap peas
1 bunch of coriander, roughly chopped
1⁄4 cup roasted peanuts, roughly chopped
1⁄4 cup hemp seeds
2 Tbsp black sesame seeds
For the satay sauce
2 cloves garlic crushed
1⁄2 fresh chilli, thinly sliced
1 thumb of fresh ginger, finely chopped 1 Tbsp miso paste 50g good quality peanut butter
Step 2: Add peanut butter, coconut cream, soy sauce, sweet chilli and lime. Cook for 12 minutes until everything is combined. Add water to the pot if it is starting to stick. Add extra water if the sauce is too thick. You want a nice loose sauce that can coat all the noodles and vegetables well. Step 3: To cook the soba noodles, bring a pot of water to the boil. Add soba noodles and cook for 34 minutes. Once cooked drain and set aside to cool. 50ml soy sauce
1⁄2 can coconut milk
2 limes, juiced
1 Tbsp sweet chill sauce or honey or sweetener of choice
Method
Heat a pot on the stove over low heat. Add a good dash of olive oil and start by cooking off chilli, garlic, ginger and miso in the pot for about 1 minute.
Add peanut butter, coconut cream, soy sauce, sweet chilli and lime. Cook for 12 minutes until everything is combined. Add water to the pot if it starts to stick or if the sauce is too thick. You want a nice loose sauce that can coat all the noodles and vegetables well.
To cook the soba noodles, bring a pot of water to the boil. Add soba noodles and cook for 34 minutes. Once cooked, drain and set aside to cool.
Add all chopped vegetables into a large bowl. Add noodles. Pour a generous amount of satay sauce over salad and toss gently to combine.
Finally add hemp seeds, chopped peanuts, freshly chopped coriander and gently toss once more. Garnish with black sesame seeds.
Enjoy.