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PEANUT SRIRACHA EDAMAME & SOBA NOODLE SALAD (GF DF)

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.

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