Poached chicken and cold soba noodle salad with chunky nut Sriracha dressing
Ingredients
- For the dressing
- ½ cup raw peanuts
- ¼ cup raw cashews
- zest and juice of 2 limes
- 1 tbsp rice vinegar
- 1 tbsp Sriracha sauce (or to taste)
- 1 tbsp panela (rapadura) sugar
- ⅔ cup vegetable oil For the salad
- 2 chicken breasts, poached and roughly shredded
- 400g buckwheat soba noodles*
- ½ cup each coarsely chopped:
- coriander
- Vietnamese mint
- Thai basil (plus flowers)
- mint
- red mustard leaves
- ½ large red onion, sliced on mandolin
- micro herbs (optional) to serve
- *check gluten-free if required
Instructions
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