Thai Ginger Lime Noodle Salad


Soba noodles
2 carrots
1 red pepper (capsicum) 1 large handfull of sugarsnap peas
1 small ripe mango
1 small fennel bulb
2 inches fresh ginger peeled and finely chopped
1 red chilli
1 tbsp honey (or maple syrup)
100ml toasted sesame oil
3 limes juiced
4 tbsp soy sauce
3 tbsp sesame seeds
1 handful cashew nuts Fresh mint and corriander (cilantro) for garnishing


  • Cook and drain noodles - toss with a drizzle of sesame oil and set aside
  • Chop the carrots, red pepper, mango, fennel, and sugar snap peas into very fine match sticks
  • gently toast the sesame seeds and cashew nuts in a dry pan over a low heat until they begin to bronze and become fragrent. Remove from heat and allow to cool
  • In a seperate bowl mix together the sesame oil, lime juice, soy sauce and honey. Add finely chopped ginger and red chilli. If you have a blender - blend this mixture together - otherwise can be served un blended.
  • Toss together the noodles, chopped vegetables, and dressing - season with salt as approriate 
  • Sprinkle on the toasted seeds and nuts, as well as chopped mint and corriander leaves to serve.