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270g Hakubaku soba noodles
70g Cucumber (flesh only, julienned)
25g Fresh cilanro leaves (or corianda)
135g Peanut butter (smooth)
15ml Peanut oil
60ml Black tea (brewed)
2g Fresh ginger (minced)
2 cloves Garlic (minced)
1/4 Jalapeno pepper (minced)
Salt (to taste)
10ml Light soy sauce
15ml Rice wine vinegar
10ml Sesame oil
Recipe By: Hakubaku
Serves 4 adultsIntroduction
The coolness of the noodle contrasts with the hotness of the sauce
STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water and drain well.
Place noodles in large bowl along with the cilantro and cucumber.
Toss gently to combine and then set aside.
STEP TWO:HOT PEANUT BUTTER SAUCE
In a medium sized mixing bowl, combine the peanut butter, tea, ginger, garlic,
jalapeno pepper, sugar, salt, light soy sauce, vinegar and sesame oil.
Pour the sauce over the noodle mixture and toss gently to combine.
Place noodle salad onto serving plate or bowl.
Garnish with extra cilantro leaves.