340g soba noodles
150g frozen peas
130g peanut butter
2 tbsp rice vinegar
1 tbsp soy sauce
1 fresh ginger, grated (3cm piece)
1 tsp sesame oil
2 tsp Asian chilli sauce
Salt and black pepper
150g cooked leftover chicken, shredded
1 cucumber, chopped
5 spring onions, chopped
- Bring a large pot of water to a boil. Cook the soba noodles according to package directions, adding the peas for the final two minutes of cooking time. Drain the noodles and peas, reserving about 120ml of the cooking water, then place under cold running water until cool.
- In a large bowl, whisk together the peanut butter, rice vinegar, soy sauce, ginger, sesame oil and chilli sauce. Add the reserved cooking water, season with salt and pepper and whisk until smooth. Transfer to a jar.
- Pack the noodles and peas into a transportable container and top with the chicken, cucumber and scallions.
- When ready to serve, pour the peanut dressing over the noodles and toss to combine.
Note: Sriracha or sambal oelek can be used as an Asian chilli sauce, if you wish.
Per serving: 407kcals, 13.1g fat (2.8g saturated), 54.7g carbs, 4.7g sugars, 23.1g protein, 3.4g fibre, 0.758g sodium
Soba noodles are also known as buckwheat noodles.