Cold Vietnamese Soba Noodle & Vegetable Salad with a Peanut & Lime Dressing

30/January/2017
Illanique Van Aswegen
soba-Noodle-Salad-

Findus Vegetables

Cold Vietnamese Soba Noodle and Vegetable Salad with Goats Cheese and a Peanut & Lime Dressing

Serves: 4
Difficulty: easy
Preparation time: 30 minutes
Cooking time: 50 minutes

Baked Chickpeas
1 (420g) tin chickpeas, drained
1 tsp (5 ml) olive oil
salt and pepper

Dressing
⅓ C (80 ml / 90 g) sweet chilli sauce
2 Tbsp (30 ml / 40 g) crunchy peanut butter
2 Tbsp (30 ml) lime juice
2 Tbsp (30 ml) warm water
1 Tbsp (15 ml) orange juice
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) Worcestershire sauce

Goat’s Cheese
300 g chevin cheese logs
3 Tbsp (45 ml) sesame seeds

Salad
1 tsp (5 ml) olive oil
500 g (1 bag) Findus Wok Classic
200 g udon noodles, cooked
6 (250 g) mini cucumbers, halved lengthwise
4 (35 g) red spring onions, sliced thinly
½ C (125 ml / 15g) mint leaves
½ C (125 ml / 15g) basil leaves
½ C (125 ml / 15g) coriander, chopped
½ C (125 ml / 70g) salted peanuts

To Serve
½ (125 g) pomegranate seeds, to serve

Baked Chickpeas
Pre-heat the oven to 220 °C.Dry the chickpeas with a clean kitchen towel. Combine with the oil and seasoning and spread out onto a lined baking tray. Bake for 40-50 minutes until crisp and golden. Shake the baking tray a few times during the cooking process.

Dry the chickpeas with a clean kitchen towel. Combine with the oil and seasoning and spread out onto a lined baking tray. Bake for 40-50 minutes until crisp and golden. Shake the baking tray a few times during the cooking process.

Dressing
Whisk all the ingredients together and store at room temperature until needed.

Goats Cheese
Cut the chevin into 12 portions. Use your hands to roll into balls and roll in the sesame seeds to coat. Refrigerate until needed.

Salad
Heat a wok over high heat. Add the oil and Findus Wok Classic vegetables and stir-fry for 6-8 minutes until tender. Allow to cool. Once the vegetables have cooled, toss with the rest of the salad ingredients.

To Serve
Toss a splash of the dressing through the noodle and vegetable mixture. Top with the goat’s cheese and chickpeas. Sprinkle the pomegranate seeds over the salad. Serve with the remaining dressing on the side.

TIP: Crumbled Danish feta or ricotta can be used instead of the goat’s cheese.

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