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 mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Main Course, Salad
- 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
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!
*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.