Vietnamese Soba Noodle Salad with Goats Cheese and a Peanut & Lime Dressing
A vegetarian salad packed with clean Asian flavours
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 50 mins
1 tsp (5 ml) olive oil
salt and pepper
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
3 Tbsp (45 ml) sesame seeds
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
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.
Whisk all the ingredients together and store at room temperature until needed.
Cut the chevin into 12 portions. Use your hands to roll into balls and roll in the sesame seeds to coat. Refrigerate until needed.
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.
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.