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cold soba noodle salad in a black bowl with grey napkin and chopsticks

Cold Soba Noodle Salad with Light & Creamy Peanut Sauce

Sam Cooks Kindness
Crisp veggies and fresh herbs tossed with lots of noodles and a light peanut sauce. My perfect easy summer meal!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course, Salad
Servings 2 servings

Ingredients
  

  • 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)

Sauce

  • 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

OPTIONAL TOPPINGS

  • sriracha
  • sliced serrano peppers or japalenos
  • roasted peanuts

Instructions
 

  • 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!

Notes

*Soba Noodles - You can find them online here or feel free to substitute with rice noodles or other pasta of choice.  
Storage- If you happen to have leftovers, this stores well in the fridge for 3-5 days.