Peanut Soba Noodle Salad with Vegetables

This Peanut Soba Noodle Salad with Vegetables is delicious, refreshing, and served cold, so it’s great for meal-prep lunches. Buckwheat noodles are tossed with a flavorful homemade peanut sauce, and so many fresh veggies are mixed in. Use whatever veggies you have on hand, and in a pinch, bottled peanut sauce can make this noodle salad even easier.

The weather is finally warming up, making me crave fresh veggies. This Cold Peanut Soba Noodle Salad is packed with purple cabbage, carrot, red pepper, and edamame, then tossed with a flavorful peanut dressing. It’s perfect for the season change and will make your body feel great.

What Are Soba Noodles?

Soba noodles are thin Japanese buckwheat noodles—soba is actually Japanese for buckwheat! Despite the name “buckwheat,” soba noodles are completely gluten-free and great subbed into any dish that calls for rice noodles. They can be enjoyed warm, in soups, or chilled, like in this salad. Soba noodles have a nutty taste and a great texture.

Peanut Soba Noodle Salad Recipe Ingredients & Substitutions

• Soba Noodles – I used one 8-oz package of soba noodles. They’re easy to cook and only take about 5 minutes when added to boiling water. If you can’t find soba noodles, rice noodles or spaghetti can be substituted.
• Vegetables – I use purple cabbage, red bell pepper, carrot, and edamame in this salad. This is one of those recipes where you can add any kind of veggies you like, though. Cucumber is a great addition.
• Peanut Sauce – I used homemade peanut sauce for this recipe, which is mainly made from pantry ingredients you may already have. You can definitely use bottled peanut sauce if you like; just give it a taste first to ensure it isn’t too spicy.
• Optional Garnishes – I garnished my soba salad with fresh scallions, cilantro, limes, and toasted sesame seeds. I added toasted sesame oil to the peanut sauce, so the toasted seeds helped tie everything together.

Why Your Body Will Love this Soba Salad

• Magical Cabbage – Or were beans the magical fruit? Like beans, cabbage is full of fiber, aiding digestion and regular bowel movements and helping us feel full longer (contributing to weight loss). It’s also known to prevent cancer (thank you, sulforaphane), boost the immune system (vitamins C and K), reduce the risk of heart disease (thanks to anthocyanins), and boost brain and bone health.
• Phytochemicals – Phytochemicals are found in plants and are particularly potent in colorful fruits and veggies, like the purple cabbage, red bell pepper, and orange carrots included here. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones. 
• Buckwheat for the Body! – Buckwheat, which is naturally gluten-free, has a low glycemic index and won’t spike blood sugar. It has anti-allergic properties, plenty of fiber, cancer-fighting compounds, and at least nine essential amino acids. 
  

How To Make Cold Peanut Soba Noodle Salad

1. Start by preparing your soba noodles. Place a large pot of water over high heat until boiling. Mix your soba noodles briefly, and cook them until tender, about 5-6 minutes. Drain noodles and rinse them with cold water. Set aside until ready to use.
2. Next, make your peanut sauce. Add all the ingredients (excluding the water) to a medium-sized bowl and mix until combined. Slowly add the water until the desired consistency is reached. You want the sauce to be pourable but thick enough to coat the noodles and vegetables. Taste the peanut sauce and adjust the flavors as needed.
3. Assemble your salad. Add the cooled soba noodles, purple cabbage, red bell pepper, carrot, edamame, cilantro, and scallions to a large bowl. Pour the peanut sauce over everything and mix until completely combined. It’s not the easiest salad to mix, but you can use tongs or hands to make it easier.  
4. Each serving can be garnished with extra fresh herbs and a few teaspoons of toasted sesame seeds. If desired, add a squeeze of fresh lime juice. Enjoy!

Soba Noodle Salad Recipe Frequently Asked Questions

• Is this recipe gluten-free? Yes! The buckwheat flour in soba noodles is gluten-free. If you’re making your own peanut sauce, make sure to use gluten-free tamari or soy sauce.
• Is this peanut noodle salad vegan? Yes!
• Can I make this salad ahead of time? It’s a chilled salad, so it’s perfect for that.
• Can I use this soba noodle salad for meal prep? It’s great for meal prep lunches because it’s served cold.
• How long will leftovers last in the refrigerator? They should last about 4-5 days if stored in an airtight container.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Refreshing Veggie-Packed Salad Recipes?

Creamy Southwestern Chopped Cabbage Salad

Lemon Dill Orzo Broccoli Salad

Rainbow Vegetable Salad

Crunchy Broccoli Salad with Maple Mustard Dressing

Cucumber Edamame Salad

Peanut Soba Noodle Salad with Vegetables

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• Author: She Likes Food
• Total Time: 25 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

This Peanut Soba Noodle Salad with Vegetables is a delicious and refreshing salad that is served cold, so it’s great for meal prep lunches! Buckwheat soba noodles are tossed with a flavorful homemade peanut sauce and tons of fresh veggies are mixed in! This recipe is great because you can use whatever veggies you have on hand and you can even use bottled peanut sauce to make this soba noodle salad even easier!

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Ingredients

Scale 1x2x3x

• 1 (8 oz) package soba noodles
• 1 large red bell pepper, thinly sliced
• 1/2 small purple cabbage, thinly sliced or shredded
• 2–3 large carrots, shredded (about 1 cup)
• 1 cup shelled edamame, thawed
• 1/3 cup chopped scallions
• 1/3 cup chopped fresh cilantro
• Toasted sesame seeds for garnish, if desired

Peanut Sauce:

• 1/2 cup creamy peanut butter, preferably one without added sugar
• 2 cloves garlic, grated
• 1 teaspoon grated ginger
• 1 1/2 teaspoons chili sauce, such as sambal oekel
• 1 tablespoon tamari
• Juice of 1 lime
• 1 teaspoon toasted sesame oil
• 1 teaspoon pure maple syrup
• 1 teaspoon rice wine vinegar
• 3–5 tablespoons warm water, this will depend on how thick your peanut butter is. I used 3 tablespoons.
• Salt, to taste

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Instructions

1. Start by preparing your soba noodles.  Place a large pot of water over high heat until boiling.  Add in your soba noodles, give a quick mix and let cook until tender, just about 5-6 minutes.  Drain noodles and rinse them with cold water.  Set aside until ready to use.
2. Next, make your peanut sauce.  Add all peanut sauce ingredients (excluding the water) to a medium sized bowl and mix until combined.  Slowly add the water until desired consistency is reached.  You want the sauce to be pourable, but still thick enough to coat the noodles and vegetables.  Give the peanut sauce a taste and adjust flavors as needed.
3. Assemble your salad.  To a large bowl, add the cooled soba noodles, purple cabbage, red bell pepper, carrot, edamame, cilantro and scallions.  Pour the peanut sauce over everything and mix until completely combined.  It’s not the easiest salad to mix up, but you can use tongs, or even your hands, to make it a little easier.
4. Each single serving can be garnished with extra fresh herbs and a few teaspoons of toasted sesame seeds.  Add a squeeze of fresh lime juice, if desired.  Enjoy!

• Prep Time: 20 mins
• Cook Time: 5 mins
• Category: Lunch, Vegan
• Method: Stovetop
• Cuisine: Asian Inspired