This super quick noodle salad can be thrown together with any combination of thinly sliced vegetables and herbs. Toss in a bowl for a cooling summer salad or warm it through, and pair with a velvety Oxford Landing Merlot to make a simple weeknight meal more of an occasion.
400 gr Soba noodles
1 tablespoon peanut oil
1 large carrot, finely julienned
1 large red capsicum, thinly sliced
1 cup purple cabbage, shredded
1 cup edamame beans
¼ cup of roasted peanuts, roughly chopped
2 green scallions, finely sliced
Black sesame seeds to serve
Cook noodles in a large pot of boiling water for 3-4 minutes until al dente, drain. Toss all ingredients into a large bowl and add the dressing - or warm a large skillet to medium heat, add noodles, carrot, cabbage, and edamame beans and cook until just slightly warmed through. Add the dressing and pile onto individual plates or bowls. Serve topped with a handful of chopped peanuts, finely sliced scallions and black sesame seeds.
2 teaspoons black sesame oil
3 tablespoons light soy sauce
1½ tablespoons fresh lime juice
2 tablespoons Thai sweet chilli sauce
1 tablespoon peanut butter
¼ cup roasted peanuts, crushed
