Description
This recipe, “Soba Noodle Salad with Peanut Sauce,” is a vibrant, flavorful, and satisfying dish that combines the nutty goodness of soba noodles with a creamy, tangy, and slightly sweet peanut sauce and a medley of fresh, crisp vegetables.
Ingredients
- 8 oz soba noodles
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- ¼ cup chopped peanuts (optional, for garnish)
Peanut Sauce:
- ¼ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp maple syrup or agave nectar
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove, minced
- 2–3 tbsp warm water (to thin the sauce)
Instructions
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Cook Soba Noodles: Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. This prevents the noodles from sticking together and gives them a nice, chewy texture. Set aside.
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Make Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic.
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Thin Sauce: Add warm water, one tablespoon at a time, until the sauce reaches a smooth and pourable consistency. The amount of water needed will depend on the consistency of your peanut butter.
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Combine Noodles and Vegetables: In a large bowl, combine the cooked and rinsed soba noodles, sliced red bell pepper, julienned cucumber, julienned carrot, and chopped green onions.
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Add Peanut Sauce: Pour the peanut sauce over the noodle and vegetable mixture.
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Toss to Coat: Toss well to coat all the ingredients evenly with the peanut sauce.
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Garnish and Serve: Garnish the salad with chopped fresh cilantro and chopped peanuts, if using. Serve immediately, or refrigerate for at least an hour to allow the flavors to meld. Chilling the salad also enhances its refreshing qualities.
