- 180g soba noodles
- 1/2 cup podded frozen edamame
- 1 large carrot, peeled, halved
- 1/2 bunch radishes, trimmed
- 1 Lebanese cucumber, halved, deseeded
- 1 avocado, finely chopped
- Chopped roasted peanuts, to serve
- Peanut dressing
- 70g (1/4 cup) natural crunchy peanut butter
- 1 lime, juiced
- 1 tbsp mirin
- 1 tbsp tamari
- 2 tsp sriracha chilli sauce
- 2 tsp maple syrup
Step 1Cook the soba noodles in a saucepan of boiling water following packet directions, adding the edamame in the last minute of cooking. Drain. Refresh under cold running water. Transfer to a large serving bowl.
Step 2Meanwhile, to make the peanut dressing, combine all ingredients in a bowl. Whisk until smooth.
Step 3Use a food processor fitted with the grater attachment to grate the carrot, radish and cucumber then add to bowl with noodles. Add the dressing and half the avocado. Toss well to combine. Top with remaining avocado and sprinkle with peanuts to serve.