Vibrant and delicious, here the spicy peanut dressing works its magic once again to render a simple collection of ingredients a showstopper. The mix of soba noodles paired with the sweetness of corn, the crunch of edamame and the creaminess of avocado is foolproof, but it’s the unique flavour of makrut leaves that really elevates this dish.

Serves 4–6

Ingredients

Dressing

Makes 200ml

  • 2 tbs peanut butter (see note)
  • 2 tbs sriracha or sambal oelek
  • 2 tbs soy sauce
  • 1 tbs rice vinegar
  • 1 tbs toasted sesame oil
  • 1 tbs maple syrup
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger

Salad

  • 200g shelled edamame beans
  • 300g soba noodles
  • 2 large handfuls sprouts
  • 4 makrut leaves, very thinly sliced
  • 2 ears of corn, husks removed and kernels cut from cob
  • 4 spring onions (scallions), sliced
  • 1 ripe avocado, diced
  • 1 tbs toasted sesame seeds

Method

  1. If your edamame aren’t already defrosted, place them in a heatproof bowl, cover with boiling water and allow to sit for 2 minutes. Drain, refresh with cold water, then drain again and set aside.
  2. Bring a large saucepan of water to a boil. Add the noodles and cook according to the directions on the packet, then drain and run under cool water. Shake to remove as much excess water as possible, then transfer to a mixing bowl and add the makrut leaves and most of the dressing. Stir to combine, then transfer to a serving dish.
  3. Cook the corn kernels in a frying pan over a medium heat until slightly blackened. Add to the noodles, along with the edamame, spring onions, avocado, sprouts and sesame seeds. Lightly toss to combine and serve.

Notes

Peanut butter: For this recipe, you want peanut butter that’s a pourable consistency.

Epic tip: Got leftovers? They’re best eaten on the day of cooking. Leftovers are yummy, but depending on the brand, the noodles may stick together. They can be loosened with a little water.

Swaps: Use spinach or watercress in place of sprouts, if you prefer. These can be chopped and stirred in with the noodles before topping with the other goodies.

This is an edited extract from Epic Salads by Jessica Prescott published by Hardie Grant Books. Photography: Rochelle Eagle.

© Prevention Australia
First published:
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