For a vegetarian and vegan option simply omit the chicken.
For the dressing
½ cup raw peanuts
¼ cup raw cashews
zest and juice of 2 limes
1 tbsp rice vinegar
1 tbsp Sriracha sauce (or to taste)
1 tbsp panela (rapadura) sugar
⅔ cup vegetable oil
For the salad
2 chicken breasts, poached and roughly shredded
400g buckwheat soba noodles*
½ cup each coarsely chopped:
Thai basil (plus flowers)
red mustard leaves
½ large red onion, sliced on mandolin
micro herbs (optional) to serve
*check gluten-free if required
Combine the dressing ingredients in a blender and briefly pulse – you want to retain the nutty texture.
Cook noodles according to packet instructions. Refresh immediately under cold water then add to a bowl with the chicken then add about half a cup of the dressing, and massage into the noodles and chicken using your hands. You want the ingredients thoroughly coated and this salad is at its best when you evenly work the dressing through the noodles. Keep adding dressing until this coating is achieved.
Cover and place in the fridge to chill completely. Combine the remaining salad ingredients in a bowl then incorporate the noodles before serving. To serve, scatter with micro herbs (if available).