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Huevos Rancheros Breakfast




Peanut Buckwheat Noodle Salad


Years ago my Aunt Louise sent me a cold soba noodle recipe that used brewed tea as an ingredient in the sauce. Since then I’ve been hooked on the tea and peanut flavour combination. These noodles make a refreshing meal for the summer time, by using raw crunchy vegetables you get a new texture next to the peanut butter, which is a good source of protein.

Time: 20 minutes 

Serves: 2 

Vegan, Gluten Free


125g (5oz) dried soba buckwheat noodles, cooked as per instructions on side of pack (about 4 minutes)

4 tablespoons brewed black tea

2 1/2 tablespoons peanut butter

1 tablespoon chilli jam/sauce or less if you prefer not as spicy

1 tablespoon tamari sauce

1 tablespoon toasted sesame seed oil

1/2 tablespoon cider vinegar

1 handful thinly sliced red cabbage

1 spring onion/scallion, ends trimmed and very thinly sliced

3 radishes, ends trimmed and cut in half then very thinly sliced

1 medium carrot, ends trimmed and cut in half and then very thinly sliced or use a potato peeler to slice thin ribbons of carrot


  • Cook the noodles as per instructions on pack, drain and rinse in cold water.
  • In a medium/large mixing bowl, mix the brewed tea, peanut butter, tamari sauce, toasted sesame oil, cider vinegar and chilli sauce and mix until it becomes a well combined sauce.
  • Stir the cooked noodles into the dressing.
  • Then add all the thinly sliced vegetables.