Peanut and mustard noodle salad recipe

I initially made this super moreish dish to go with my Vietnamese sesame-crusted tofu but it’s a fairly staple noodle dish is my house. It is inspired by a delicious dish at Chop Chop in Edinburgh and Glasgow – home to the most authentic Chinese cooking I’ve tasted, outside of China. I never used to be a fan of Chinese food – full of MSG (monosodium glutamate or ajinomote as my dad would always call it, using it’s Japanese manufactured name) making it gloopy and salty. But that was until I travelled across China in 2011 and tasted real Chinese food. Unfortunately being vegetarian i China was tough – tofu stew would come pork in it, vegetable soup would have the smallest ever crabs floating in it… but when I was lucky enough to find some genuine veggie fare, I was in heaven. So since being back in the UK, Chinese and South Asian cooking has become a staple in my kitchen.
I free-styled this based on what I like and what I had in stock, so this recipe can be a guide for you to adapt if you so wish.


Peanut and mustard noodle salad

  • Servings: 4
  • Print


  • 85g soba noodles (1 bundle of Yutaka brand noodles)
  • 1 tbsp mustard seeds
  • ½ inch fresh ginger, grated
  • Fresh garlic, 2-3 cloves, crushed (depending on taste)
  • 1 fresh red chilli, diced (add more to taste)
  • 2-3 tbsp (depending on taste) chunky peanut butter
  • 2 tbsp rice wine vinegar
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • Salt, pinch
  • Red or yellow pepper, long slices
  • Cucumber, long slices
  • Carrot, long slices (or julienned)
  • Fresh coriander, handful
  • Crushed chilli flakes


  1. Cook the noodles in boiling water for 5 minutes, or as per the directions on the packet. Drain and rinse under cold water and leave to fully cool.
  2. Dry fry the mustard seeds until they start to pop.
  3. In a bowl, mix the mustard seeds with the rest of the ingredients, apart from the vegetables and coriander, and blend into a dressing. You can use a food processor, but if doing by hand add the peanut butter a little at the time and mix gradually from paste to dressing. If required add water to get the consistency correct.
  4. Add the noodles and vegetables and mix. Garnish with coriander and crushed chillies to serve.


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