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Peanut Soba Noodle Salad with Vegetables

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5 from 1 review

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

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!

Ingredients

Scale
  • 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

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

Find it online: https://www.shelikesfood.com/peanut-soba-noodle-salad-with-vegetables/