This Cold Soba Noodle Salad is my ideal summer meal. Yummy noodles covered in a creamy, but light, peanut butter sauce and bursting with bright veggies and fresh herbs. It's light but filling and requires very little cooking and minimal time spend in the kitchen!
vegan | oil free | wfpb
Hot summer days are at their peak and by the time dinner comes around this mama is TIRED and overheated. 🥵 Does anyone else get into a summer cooking slump?? I'm sweating just thinking about turning on the oven.
This Cold Soba Noodle Salad is my absolute favorite kind of summer meal. Tender noodles, crisp veggies and fresh herbs tossed in a creamy, light and delicious peanut butter sauce. It takes minimal cooking time, just enough to get those noods cooked. The whole thing comes together in less than 30 minutes. I'm in love and have this recipe on repeat this summer.
To make this sweet & salty, slightly creamy, summery and so delicious soba salad, simply chop up veggies, lots of fresh herbs, whisk up some sauce and toss it all together. Doesn't get much easier than that!
Cold Soba Noodle Salad
Noodles are obviously the most important component in this dish... and quite possible one of the most important components of life, honestly. 😅 If Soba Noodles are new to you, you are in for a treat! They are traditionally found in Japanese cooking and are served hot or cold. Made mostly of buckwheat, you'll find that they have a pleasant earthiness to them. Brands in the US tend to vary with the ratio of buckwheat flour and wheat flour used so you may notice small differences.
Where to find Soba Noodles -> You can find them easily in most grocery stores now, or support your local Asian market! If you have trouble finding them, rice noodles also work great in this dish or check online! Preferably look for something with simple ingredients like this one!
Veggies & Herbs
I chose crisp, fresh cucumbers, carrots and bell peppers as the perfect veggies to complement your noodles. If you're veggie garden is doing well (and not getting devoured by bugs like mine 😭) you could even make most of this dish from your own yard! Or you know... just go to the grocery store or farmers market, that works too.
Do not. I repeat pleaseeee DO NOT skip the herbs. Cilantro, mint & basil (thai if you can find it!). All chopped up and tossed into that salad. They make this dish explode with flavor. 🎆
It's really all about the sauce
Sauce? Dressing? Is there a difference? I'm calling this a salad, so dressing seems more appropriate, however, sauce just feels right.
I'm all about a good rich and thick peanut sauce. But the heat of summer has me searching for some lighter options. The light peanut butter sauce is bright, limey, slightly creamy and so slurp-able. You may wanna lick the bowl when everything's gone. Who am I to judge... I too may or may not have also licked my bowl clean. LIVE YOUR LIFE. ✌
How do you make a sauce that's so slur-pable and mouthwatering that you'll want to lick the bowl clean? Simple. Whisk all the sauce ingredients together and BAM. Talk about minimal effort for maximum reward. I'm all about that life.
PIN IT FOR LATER ⬇
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
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Cold Soba Noodle Salad with Light & Creamy Peanut Sauce
- 6 oz soba noodles* (2 bundles)
- 2 cups English cucumber halved lengthwise and thinly sliced
- 1 medium carrot grated or julienned
- 1 red bell pepper deseeded and thinly sliced
- 1 green onion thinly sliced, whites and greens
- 2-3 tbsp each of finely chopped fresh mint, cilantro & thai basil leaves use all three! (may sub other basil variety)
- 2 tablespoon peanut butter may sub other nut/seed butter
- 3 tablespoon lime juice
- 2 tablespoon tamari
- 2 tablespoon rice wine vinegar I use unseasoned
- 1 tablespoon maple syrup sub agave syrup
- 1 clove garlic pressed or finely minced
- 1 inch ginger grated
- sliced serrano peppers or japalenos
- roasted peanuts
- Prepare a pot of water and bring to a boil to cook soba noodles. Prepare vegetables and green onions as listed and add to a large bowl. Finely chop mint, cilantro and Thai basil and add to bowl.
- Make sauce by adding all ingredients into a small bowl and whisking to combine.
- Cook pasta per package instructions. When done, drain, rinse with cold water to cool pasta and drain again very well.
- Add cooled pasta, to large bowl with other ingredients. Toss with sauce.
- Serve immediately topped with sriracha and/or hot peppers, if you like spicy and roasted peanuts. Enjoy!