Cold Soba Noodle Salad with Spicy Peanut Butter Dressing

Cold Soba Noodle Salad with Spicy Peanut Sauce | browneyedbaker.com #recipe

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!

Cold Soba Noodle Salad with Spicy Peanut Sauce | browneyedbaker.com #recipe

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!

Cold Soba Noodle Salad with Spicy Peanut Sauce | browneyedbaker.com #recipe

One year ago: Fried Green Tomatoes
Two years ago: Blueberry Cobbler
Three years ago: Everything Bagels
Four years ago: Fresh Strawberry Ice Cream
Five years ago: Vanilla and Brown Sugar Breakfast Polenta

Cold Soba Noodle Salad with Spicy Peanut Butter Dressing

Servings 4 to 6 servings
Prep 15 minutes
Cook 5 minutes
Total 20 minutes
Course: Main Course
Cuisine: Asian
Author: Michelle
Soba noodle salad with red peppers, cucumbers and carrots, with a spicy peanut butter dressing.

Ingredients:

  • 10
    ounce
    package soba noodles, cooked and cooled
  • cup
  • 1
    tablespoon
    + 2 teaspoons soy sauce
  • 1
    tablespoon
    + 2 teaspoons rice vinegar
  • teaspoons
    sesame oil
  • teaspoons
    grated peeled ginger
  • ½ to ¾
    teaspoon
    red pepper flakes
  • 1
    cucumber
    (diced small)
  • 1
    red bell pepper
    (diced small)
  • 1
    cup
    shredded carrots
  • 1
    green onion
    (thinly sliced, divided)
  • Sesame seeds
    (garnish (optional))

Directions:

  1. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger and red pepper flakes.
  2. 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.
  3. 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.

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 420kcal
Fat: 13g
Saturated fat: 2g
Sodium: 945mg
Potassium: 604mg
Carbohydrates: 64g
Fiber: 3g
Sugar: 5g
Protein: 17g
Vitamin A: 6510%
Vitamin C: 42.8%
Calcium: 60%
Iron: 3%

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