Soba Noodle Salad with Peanut Sauce
Serves 4
16 mins prep
4 mins cook
20 mins total
This quick and delicious Cold Soba Noodle Salad is satisfying, rich in veggies, and tossed in a simple peanut sauce. Vegan, Gluten-free, Oil-free option, Nut-free option.
For the Salad:
For the Sauce:
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Cook the Noodles: Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions, usually 4 to 5 minutes. Stir occasionally to prevent sticking. Drain the noodles and rinse with cold water until completely cooled. Set Aside.
Make the Peanut Sauce: While you are cooking the noodles, add the peanut butter, lime juice, soy sauce, garlic, ginger, sugar, sesame oil, and warm water to a small bowl. Whisk well; the mixture should turn clumpy at first, and then smooth out to a lighter, creamy sauce. If needed, add additional water in 1 tablespoon increments until the sauce reaches your desired consistency.
Combine: Add the cooked noodles to a large bowl along with half of the peanut sauce. Use tongs to mix well; this prevents the noodles from sticking. Then, add the cabbage, carrot, cucumber, cilantro, and remaining peanut sauce. Use tongs to mix well, until everything is evenly distributed.
Serve: Top with sesame seeds and serve immediately, or place in the fridge for 15 minutes to serve chilled. Leftovers will keep in the fridge for up to 5 days.
