Soba noodles, hailing from Japan, are made from nutty buckwheat. I love their silky texture and ability to stand up to strong flavours. They are quite delicate dry yet surprisingly sturdy once cooked. They make a lovely silky addition to soups or a used in a salad as they are here.


250g soba noodles (buckwheat noodles)

500g ground chicken mince

2 tablespoons red curry paste

1 heaped tablespoon peanut butter

400ml coconut milk

1 carrot, finely sliced

1 cucumber, finely sliced

1/2 red onion, thinly sliced

1/2 red pepper, thinly sliced

coriander and lime wedges to serve


  1. Bring a large pot of water to the boil. Add noodles, stir to separate and cook for 5 minutes or until cooked. Drain well and set aside.
  2. Heat a drizzle of oil in a fry pan over medium-high heat. Add chicken and cook for 5 minutes, breaking the mince with a spoon. Once all mince has changed colour, add curry and peanut butter and cook for 2 minutes or until fragrant. Add coconut milk and cook for a further 5 minutes, reducing to a thick consistency. Season with salt or soy sauce.
  3. Divide noodles, vegetables and chicken between plates. Garnish with fresh coriander and a wedge of lime.

Serves 3-4 


  • Soba noodles are readily available at most supermarkets, if you have trouble finding them substitute with wheat noodles.
  • Add noodles back into the pan with the chicken without reducing the coconut milk and top with vegetables to serve for a rich soup style dish instead of a salad


  • Wheat noodles, rice noodles or egg noodles can all be used in place of soba
  • Pork makes a great substitute for this dish
  • Finely sliced raw snowpeas, bok choy and baby corn can be used for vege substitutes

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