Soba Noodle Salad

5 from 51 votes

This quick and healthy soba noodle salad tosses chewy soba noodles and a medley of fresh vegetables with the best peanut sauce. Enjoy it chilled, at room temperature, or warm for a filling lunch or light dinner.

Prep Time5

Cook Time5

Total Time10

Course: Dinner, Lunch

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 1325kcal

Author: Toni Okamoto

Equipment

Ingredients

Peanut Sauce

½ cup of crunchy peanut butter
1 tablespoon of sesame oil
2 tablespoons of soy sauce
2 teaspoons of garlic powder
1 tablespoon of agave
Juice of 1 lime
½ cup of water, to start
¼ teaspoon of Sriracha or other chili sauce to taste (optional

Salad

2 cups of frozen shelled edamame, thawed
1 cup of carrots, shredded
1 large red bell pepper, chopped
1 cup of shredded purple or green cabbage
1 cup green onions, thinly sliced
½ cup of cilantro
1 (9.5-ounce) package of soba noodles
¼ cup of crushed peanuts, garnish (optional)
Sesame seeds, garnish (optional)

Instructions

In a small bowl or food processor, mix all the sauce ingredients until smooth and set aside.
In a large pot, cook the noodles according to package instructions. Run the noodles under cold water.
Put the cold cooked noodles back into the pot and pour half of the sauce over. Mix well and add all of the veggies and cilantro. Gently mix well.
When ready to serve, add the remaining dressing, mix and enjoy chilled or at room temperature.

Notes

Optionally serve with lime wedges, crushed peanuts on top, or sriracha.

Swap the veggies for coleslaw mix: If you’re low on time, you can swap the fresh carrots and cabbage for a store-bought coleslaw mix instead.

Make a double batch of the sauce: Consider doubling the peanut sauce recipe so you have extras to use in a stir fry or salad whenever a craving hits!

Nutrition