Sarah Pound is a beloved nutritionist, recipe creator and cookbook author.
And she stopped by Sunrise on Sunday, teaching viewers how to create the peanut chicken and soba noodle salad.
The Mount Martha mother-of-two just released her cookbook Wholesome by Sarah.
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Buy Sarah’s cookbook from here: Wholesome by Sarah.
Recipe below:
CREAMY PEANUT, CHICKEN & SOBA NOODLE SALAD
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4
Ingredients
2 x 250 g chicken breast fillets
270 g soba noodles
150 g (2 cups) finely shredded wombok
1 red capsicum, cut into thin strips
2 Lebanese cucumbers, cut into half moons
1 large carrot, cut into thin strips
160 g (1 cup) frozen podded edamame beans, thawed
5 spring onions, finely sliced
1 large handful of mint leaves, roughly chopped, plus extra leaves to serve
1 large handful of coriander leaves, roughly chopped
80 g (½ cup) chopped roasted peanuts
PEANUT DRESSING
90 g (1/3 cup) crunchy peanut butter
juice of 1 lime
1 1/2 tablespoons pure maple syrup
2 tablespoons soy sauce
2 teaspoons grated ginger
2 tablespoons oil (you can use peanut, vegetable or olive)
Method
Start with the peanut dressing. Combine all the ingredients in a small bowl or jug and whisk well. The dressing will be quite thick. Gradually whisk in water, a teaspoon at a time, to thin it out until you reach the consistency of pouring cream. Set aside.
Poach the chicken. Place a large, heavy-based saucepan of water over high heat, add the chicken breasts and bring to the boil. Turn the heat down to low, cover with the lid and poach the chicken for 15–20 minutes until cooked through. Remove the chicken and set aside to cool a little before slicing.
Now for some noodles. Bring the poaching liquid in the pan to the boil, add the soba noodles and cook for 3 minutes. Drain the noodles, rinse under cold water to stop the cooking process and set aside.
Time to assemble the salad. Combine the noodles, chicken, wombok, capsicum, cucumber, carrot, edamame, spring onion, mint, coriander and peanuts in a large serving bowl. Drizzle on half the peanut dressing and gently toss through. Add more dressing, little by little, until the salad is just coated – you don’t want it to be drenched. Serve with the extra mint leaves scattered over the top.
Tips
If you have leftover peanut dressing, store it in a screw-top jar in the fridge for up to 10 days. You can also use the meat from a cooked chicken here to save time. Or you can pan-fry or roast the chicken breasts if you’d prefer.