I have been savings tons of noodle-based salads on Pinterest, even though I rarely eat salads at home and I eat noodle salads even less frequently. However, I’ve been totally smitten with the idea of them recently – a totally satisfying meal that has carbs and that also piles in fresh vegetables, as well. On Sunday, I went surfing through my pinned salads, looking for something I could make to keep in the fridge throughout the week, and that preferably only required ingredients that I already had in my kitchen. The Pinterest gods brought me to this recipe and I whipped it together in less than 30 minutes, and… my Chief Culinary Consultant and I both LOVED it! Success!
I love that I can eat this straight from the refrigerator, and that it is full of veggies, while also indulging my peanut butter-loving side. The dressing is a spicy peanut butter, soy and sesame-based sauce, which I could probably eat all by itself. If you don’t care for spicy foods, simply omit the red pepper flakes in the recipe. I think it goes without saying, but feel free to add or substitute any of your favorite vegetables for the cucumber, pepper and carrots. Those are traditionally used in Asian dishes, but you could absolutely use whatever you’d like.
While this could keep in the refrigerator for up to five days, it barely lasted three in our house with just the two of us… And I made a batch and a half. Obviously, we really, really enjoyed it. I was sad to see it go so soon!
In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger and red pepper flakes.
Add the cooked and cooled soba noodles to the bowl and toss to evenly coat with the dressing. Add the cucumber, red pepper, carrots, and the white parts of the green onions, and toss to combine. Refrigerate for at least 1 hour before serving.
Serve and top with the reserved green parts of the green onion and sesame seeds, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.