Sweet + sour soba salad with peach, peanuts + tamarind
This noodle salad smacks with all the fresh tang and flavours of a ripper Summer. Sweet and sour tamarind forms the base of a zingy dressing, with crunchy peanuts, cucumber, radishes and grilled peaches to turn up the texture. It’s hella good.
Top Tip - you can swap the soba noodles for black bean, edamame or rice noodles. If peaches are out of season, trade for some sliced green apple or orange segments.
hands-on time
15 minutes
total time
15 minutes
6-8 as a side
serves
Ingredients
Soba salad
200g frozen shelled edamame beans
250g soba noodles
1 tbsp toasted sesame oil
4 ripe peaches, stones removed, sliced into 1cm wedges
1 medium telegraph cucumber, quartered lengthways and chopped into 1cm pieces
4 spring onions, finely chopped
1 medium bunch mint leaves, roughly chopped
1 large handful coriander leaves
1 handful thinly sliced fresh or pickled radishes
juice of ½ lemon
100g roasted peanuts, roughly chopped
Peanut tamarind dressing
2 tbsp tamarind paste
2 tbsp peanut butter
3 tbsp toasted sesame oil
3 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp finely grated fresh ginger
3 cloves garlic, peeled and finely grated
½ red chilli, finely chopped
juice of 1 lemon
sea salt, to taste
Method
First cook your noodles and edamame. Place a large saucepan of water over high heat and bring to the boil. Once boiling, add the edamame beans and cook for 2 minutes. Add the noodles to the water and cook for a further 4 minutes until the noodles are bite-tender and the edamame are cooked. Drain, rinse with cold water to cool, drain again and transfer to a large bowl.
Place the sesame oil in a frying pan over medium heat. Once hot, add the sliced peaches and cook for a couple of minutes, turning to grill each side until just starting to soften and caramelise. Remove from the heat and transfer to a small bowl.
To the noodles, add the chopped cucumber, spring onions, two-thirds of the chopped mint, two-thirds of the coriander, radishes, lemon juice and two-thirds of the roasted peanuts, tossing to combine.
For the dressing, place all the dressing ingredients in a medium bowl and whisk until well-combined. Adjust seasoning to taste.
To assemble, add three-quarters of the dressing and the grilled peaches to the noodles and toss through to combine. Transfer to a large serving bowl, drizzle with the remaining dressing and sprinkle with the remaining roasted peanuts, mint and coriander. Serve immediately or refrigerate and serve chilled.