Soba noodles, made with hearty buckwheat flour, make the perfect hot-weather dish. Best served cold, they soak up flavourful vinaigrettes better than any other noodles. For the perfect textural balance, juicy mango is offset by crisp snow peas and crunchy cashews.
Soy Sauce(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)
Cashews (Tree Nut, Peanut)(ContainsTree Nut/Noix, Peanut/Cacahuète)
Snow Peas, trimmed
Wash and dry all produce. Cut a small piece off the larger end of the mango(es). Stand it on your cutting board. Avoiding the flat pit running down the centre of the mango, cut the ‘cheeks’ off around the pit. Remove the flesh with a spoon and cut into thin strips.
Bring a medium pot of salted water to a boil. Mince or grate the garlic. Thinly slice the green onions. Roughly chop the cilantro. Mince the chili, removing the ribs and seeds if you prefer less heat.
Heat a large pan over medium heat. Add a drizzle of oil, then the garlic and green onions. Cook until fragrant, 1-2 min. Remove the pan from the heat and stir in the vinegar, soy sauce and sugar. Season with salt and pepper. Pour the dressing into a large bowl, then place it in the refrigerator to cool.
Add the soba noodles to the boiling water, then reduce the heat to medium-low. Cook until the noodles are tender, 4-5 min. (TIP: Be careful, soba noodles can quickly overcook!) Drain and immediately soak the noodles in cold water in the same pot.
Add another drizzle of oil to the same pan over medium-high heat. Add the chicken and snow peas. Cook until the chicken is cooked through and the snow peas are tender crisp, 6-7 min. Season with salt and pepper.
Add the noodles, chicken mixture and mango strips to the garlic-onion dressing. Toss to combine. Divide the soba noodle salad between bowls and sprinkle with cashews, cilantro and as much chili as you like.