This Peanut Soba Noodle Salad with Vegetables is a delicious and refreshing salad that’s served cold, making it a great meal prep! Buckwheat Soba Noodles are tossed with a flavorful homemade peanut sauce and mixed with tons of fresh veggies! This recipe is great because you can use any veggies you have on hand and you can even use bottled peanut sauce to make this soba noodle salad even easier!
The weather is finally getting warmer, which has me craving lots of fresh veggies! This Cold Peanut Soba Noodle Salad is filled with red cabbage, carrots, peppers and edamame, then tossed with a spicy peanut dressing. It’s perfect for the change of seasons and will make your body feel good!
What are soba noodles?
Soba noodles are thin Japanese noodles made from buckwheat flour. The word soba is actually Japanese for buckwheat! Despite the “buckwheat” name, soba noodles are completely gluten-free and they’re great to use, even though you would use rice noodles. They can be enjoyed warm, in soups, or chilled, like in this salad. They have a nutty flavor and a nice texture in my opinion.
Ingredients and Substitutes for Peanut Soba Noodle Salad
- Soba noodles – I used an 8 ounce package of soba noodles. They are really easy to cook and only take about 5 minutes when placed in boiling water. If you can’t find soba noodles, you can substitute rice noodles or regular spaghetti noodles.
- Vegetables – I use red cabbage, red peppers, carrot and edamame in this salad. This is one of those recipes, but you can add any type of veggies you like. Cucumber would be a great addition.
- peanut sauce – I used a homemade peanut sauce for this recipe. It looks like there are a lot of ingredients in the peanut sauce, but it’s mostly pantry ingredients that you might already have on hand! You can definitely use bottled peanut sauce if you like though. Just try it first to make sure it’s not too spicy for your liking. Some bottled sauces can be quite spicy.
- Optional toppings – I topped my soba noodle salad with extra fresh green onions and cilantro. I also added some fresh limes and toasted sesame seeds. I add toasted sesame oil to the peanut sauce so the toasted sesame seeds help hold everything together.
How to make Cold Peanut Soba Noodle Salad
- Start by preparing your soba noodles. Place a large saucepan of water over high heat until it boils. Add your soba noodles, give a quick mix and let cook until tender, just about 5-6 minutes. Drain the noodles and rinse with cold water. Set aside until ready to use.
- Next, make your peanut sauce. Place all the ingredients for the peanut sauce (except the water) in a medium bowl and mix until well combined. Add the water slowly until the desired consistency is reached. You want the sauce to be pourable but still thick enough to coat the pasta and veggies. Flavor the peanut sauce, adjusting flavors as needed.
- Assemble your salad. In a large bowl, add the cooled soba noodles, red cabbage, red bell pepper, carrot, edamame, cilantro, and green onions. Pour the peanut sauce over everything and mix until completely combined. It’s not the easiest salad to mix up, but you can use tongs or even your hands, to make it a little easier.
- Each individual portion can be garnished with extra fresh herbs a few teaspoons of toasted sesame seeds. Add a squeeze of fresh lime juice, if you like. Enjoy!
Frequently Asked Questions About Soba Noodle Salad Recipe
- Is this recipe gluten free? Yes! Soba noodles are made from buckwheat flour, which is actually gluten-free. If you make your own peanut sauce, be sure to use gluten-free tamari or soy sauce.
- Is this peanut pasta salad vegan? Yes!
- Can this salad be made ahead of time? Yes, it’s a chilled salad so perfect to make ahead of time.
- Can this soba noodle salad be used in meal prep? This salad is perfect for lunch as it’s meant to be served cold!
- How long do leftovers keep in the fridge? If kept in an airtight container, they should last around 4-5 days.
Do you have a question that I haven’t answered? Ask me in the comments section below and I’ll get back to you as soon as possible!
Looking for more refreshing vegetarian packed salad recipes?
Creamy Southwest Chopped Coleslaw
Lemon Dill Orzo Broccoli Salad
Rainbow Vegetable Salad
Crispy broccoli salad with maple mustard dressing
Cucumber Edamame Salad
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Peanut Soba Noodle Salad with Vegetables
- Total time: 25 minutes
- Yield: 4 1X
- Diet: Vegan
Description
This Peanut Soba Noodle Salad with Vegetables is a delicious and refreshing salad that’s served cold, making it a great meal prep! Buckwheat Soba Noodles are tossed with a flavorful homemade peanut sauce and mixed with tons of fresh veggies! This recipe is great because you can use any veggies you have on hand and you can even use bottled peanut sauce to make this soba noodle salad even easier!
- 1 (8 oz) packet of soba noodles
- 1 large red peppers, thinly sliced
- 1/2 small purple cabbage, thinly sliced ​​or grated
- 2–3 large carrots, grated (approx 1 cup)
- 1 cup peeled edamame, thawed
- 1/3 cup chopped green onions
- 1/3 cup chopped fresh coriander
- Toasted sesame seeds for garnish, if desired
Peanut sauce:
- 1/2 cup creamy peanut butter, preferably with no added sugar
- 2 garlic cloves, grated
- 1 teaspoon grated ginger
- 1 1/2 teaspoons Chili sauce, like Sambal Oekel
- 1 tablespoon Tamari
- juice from 1 lime
- 1 teaspoon toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 teaspoon rice wine vinegar
- 3–5 tablespoons warm water, this depends on how thick your peanut butter is. I used 3 tablespoons.
- salt, to taste
- Preparation time: 20 minutes
- Cooking time: 5 minutes
- Category: Lunch, vegan
- Method: stovetop
- Kitchen: Asian inspired
Keywords: Peanut Soba Noodle Salad