THAI STYLE SOBA NOODLE SALAD WITH EDAMAME AND VEGETABLES

THAI STYLE SOBA NOODLE SALAD WITH EDAMAME AND VEGETABLES

THAI STYLE SOBA NOODLE SALAD WITH EDAMAME AND VEGETABLES

Ingredients

FOR 4 PORTIONS

15O GRAMS COOKED SOBA NOODLES IN A MIXING BOWL

400 GRAM CHICKEN BREAST OR MEDIUM PRAWNS TAIL ON OR EXTRA FIRM TOFU

8 TABLESPOONS SESAME OIL

2 TABLESPOONS RICE WINE VINEGAR

3 TABLESPOONS SOY SAUCE

2 TEASPOON WHITE SESAME SEEDS, DRY ROASTED

3 TABLESPOONS FINELY MINCED GARLIC

2 TEASPOONS LEMONGRASS FINELY POWDERED

7-8 TABLESPOONS GOOD QUALITY SWEET CHILI SAUCE (OR TO TASTE)

50 GRAM EDAMAME BEANS COOKED OR SNOW PEAS

40 GRAM RED BELL PEPPER SLICED

40 GRAM YELLOW BELL PEPPER DICED

10 GRAMS PURPLE CABBAGE VERY FINELY SLICED

12 FRESH SPICY BASIL LEAVES (OPTIONAL)

Instructions

HEAT 7 TABLESPOONS SESAME OIL ON MEDIUM HEAT IN A NON STICK SKILLET. ADD BELL PEPPERS AND SAUTE 2-3 MINUTES UNTIL THEY SOFTEN. ADD GARLIC AND SAUTE 1 MINUTE. ADD LEMON GRASS, RICE WINE VINEGAR, SOY SAUCE, TOASTED SESAME AND SWEET CHILLIE SAUCE AND STIR TOGETHER 30 SECONDS. SWITCH OFF FLAME AND SEASON SAUCE WITH SALT TO TASTE. POUR OVER SOBA NOODLES AND TOSS. SEASON WITH SALT AND PEPPER IF REQUIRED.

RETURN WOK OR KADAI TO MEDIUM FLAME.

ADD 1 TABLESPOON SESAME OIL AND SAUTE CHICKEN, PRAWNS OR TOFU UNTIL COOKED THROUGH. RESERVE.

DIVIDE SOBA INTO FOUR PORTIONS AND GARNISH EVERY PLATE WITH COOKED CHICKEN, PRAWNS OR TOFU, PURPLE CABBAGE AND SPICY BASIL.

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