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–+ servings
Spicy Peanut Soba Noodle Salad

Spicy Peanut Soba Noodle Salad

A quick and delicious Spicy Peanut Soba Noodle Salad with vibrant vegetables and a creamy, spicy peanut dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Soba Noodles Substitute with rice noodles or zucchini noodles as desired.
For the Dressing
  • 1/2 cup Creamy Natural Peanut Butter Can substitute with almond or cashew butter.
  • 3 tbsp Soy Sauce (or Tamari) Use tamari for gluten-free.
  • 2 tbsp Rice Vinegar Apple cider vinegar can be used if needed.
  • 2 tbsp Sesame Oil Regular or toasted can be used.
  • 1 tbsp Sriracha or Chili Garlic Sauce Adjust based on heat preference.
  • 1 tbsp Maple Syrup (or Honey) Honey is a great alternative.
  • 2 tbsp Fresh Lime Juice Lemon juice can substitute.
  • 2 cloves Garlic (minced) Freshly minced is recommended.
  • 1 tbsp Grated Ginger Ground ginger is fine if fresh is unavailable.
For the Veggies
  • 1 cup Red Bell Pepper Can substitute with yellow or orange bell peppers.
  • 1 cup Cucumber Zucchini can also be used.
  • 1 medium Carrot Shredded carrots are visually appealing.
  • 1/2 cup Scallions Use red onion for a bolder flavor.
  • 1/4 cup Cilantro Parsley is a good substitute if preferred.
For Toppings
  • 1/4 cup Chopped Peanuts Sunflower seeds can be a nut-free alternative.
  • 1 tbsp Sesame Seeds (optional) Skip if preferred.

Equipment

  • Pot
  • Mixing bowl
  • whisk
  • Colander
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Cook the soba noodles according to package instructions (6-8 minutes) in boiling water until al dente, then drain and rinse under cold water to prevent sticking.
  2. In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, maple syrup, lime juice, minced garlic, and grated ginger until smooth.
  3. Prepare the vegetables by thinly slicing the red bell pepper, julienning the cucumber, shredding or julienning the carrot, chopping scallions, and coarsely chopping cilantro.
  4. In a large bowl, combine the cooled noodles, prepared vegetables, and dressing, tossing gently until well combined.
  5. Serve on a platter or in bowls and top with chopped peanuts and sesame seeds. Garnish with cilantro and enjoy immediately or chill for an hour for enhanced flavors.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gSodium: 600mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Rinse noodles thoroughly after cooking to eliminate excess starch. For a heartier salad, add protein like tofu or shrimp. Adjust sriracha according to spice preference. Store properly for up to 4 days.

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