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
- 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.
- 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.
- Divide noodles, vegetables and chicken between plates. Garnish with fresh coriander and a wedge of lime.
- 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