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Ingredients
Method
- 125g soba noodles
- 1 tsp toasted sesame oil
- 1 tbsp sesame seeds
- 2 bunches of fresh coriander
- 1 chopped green chilli
- 2 tbsp peanut butter
- 3 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp ground coriander
- 1 lime, zest and juice
- 2 sliced spring onions
- Cook the noodles then drain and rinse under cold water. Toss in a bowl with the sesame oil, and dry-fry the sesame seeds for 2 mins to toast. Set aside.
- Add all the coriander, the chilli, peanut butter, 2 tbsp soy sauce, the vinegar, ground coriander and lime zest to a blender with 75ml water and blitz until smooth. Season with more soy sauce, if needed. Pour into the bowl with the noodles and toss to coat, then serve at room temperature with a drizzle of chilli oil, the spring onions and some lime zest on top, if you fancy.
15 mins
2 serving
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