INGREDIENTS

• 400G 100% BUCKWHEAT SOBA NOODLES

• 1 GENEROUS TSP SESAME OIL

• ½ CUP EACH COARSELY CHOPPED:

  CORIANDER

  VIETNAMESE MINT

  THAI BASIL

  MINT

• 1 CUCUMBER (SLICED ON JULIENNE)

• ½ LARGE RED ONION (SLICED ON MANDOLIN)

• ¼ CHINESE CABBAGE (VERY FINELY SLICED)

• 500G EDAMAME BEANS (BOILED AND REFRESHED - WE USED THE PRE BOILED SHELLED FROZEN AND THEY WERE GREAT)

DRESSING

• ½ CUP RAW PEANUTS
• ¼ CUP RAW CASHEWS
• 2 LIMES ZEST AND JUICE
• 1 TBSP RICE VINEGAR
• 1 TBSP SRIRACHA (OR TO TASTE, IF YOU WANT IT TO HAVE SOME KICK)
• 1 TBSP PANELA SUGAR
• 2/3 CUP EXTRA VIRGIN OLIVE OIL

METHOD

1. COOK NOODLES ACCORDING TO PACKET INSTRUCTIONS. REFRESH IMMEDIATELY UNDER COLD WATER THEN ADD TO A BOWL WITH THE SESAME OIL AND USING YOUR HANDS INCORPORATE THE OIL – YOU WANT TO PREVENT THE NOODLES FROM STICKING.

2. COMBINE THE DRESSING INGREDIENTS IN A BLENDER AND BRIEFLY PULSE – YOU WANT TO RETAIN THE NUTTY TEXTURE. WORK THE DRESSING THROUGH THE NOODLES.

3. COMBINE THE REMAINING SALAD INGREDIENTS IN A BOWL THEN INCORPORATE THE NOODLES. FOR EVEN DISTRIBUTION THIS IS BEST DONE IN BATCHES.