This vibrant salad offers your customers a colourful crunchy option. Perfect in the cabinet, or just as at home on a buffet or perfect as part of a BBQ menu.
200g sugar snap peas, sliced on a diagonal (165700)
2 red capsicums, julienned (165054)
2 large carrots, julienned (165057)
2 large handfuls of coriander, chopped (165072)
1x 300g packet soba noodles (166025)
1. In a large pot of boiling water, cook the soba noodles for 4–5 minutes, then drain and refresh under cold water.
2. Make the dressing by shaking the kecap manis, soy sauce and sesame oil in a jar.
3. Assemble the salad by tossing the veggies, noodles and herbs together. Season to taste, then pile it into a serving bowl and garnish with extra coriander.