Spicy Peanut Soba Noodle Salad is a vibrant, refreshing, and satisfying dish that brings together chewy buckwheat noodles, crisp veggies, and a bold, creamy peanut sauce with just the right amount of heat. It’s the perfect cold noodle salad—easy to prep, packed with flavor, and totally customizable for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
- Bold, spicy, and tangy peanut dressing
- Ready in under 30 minutes—perfect for busy days
- Great served cold or at room temperature
- Naturally vegan and easy to make gluten-free
- Ideal for meal prep, potlucks, or quick dinners
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad:
- Soba noodles (100% buckwheat for gluten-free option)
- Shredded carrots
- Red bell pepper, thinly sliced
- Cucumber, julienned or sliced
- Purple cabbage, shredded
- Green onions, thinly sliced
- Fresh cilantro or mint (optional)
- Chopped roasted peanuts or sesame seeds (for topping)
For the spicy peanut dressing:
- Creamy peanut butter
- Soy sauce or tamari
- Rice vinegar
- Maple syrup or honey
- Sriracha or chili garlic sauce
- Fresh ginger, grated
- Garlic, minced
- Warm water (to thin the sauce)
directions
- Cook the noodles: Prepare soba noodles according to package instructions. Rinse under cold water to stop cooking and prevent sticking. Drain and set aside.
- Make the dressing: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, ginger, garlic, and warm water until smooth and creamy. Adjust thickness by adding more water as needed.
- Prep the veggies: Chop and slice all vegetables and herbs.
- Assemble the salad: In a large mixing bowl, toss soba noodles with veggies and peanut dressing until well coated.
- Top and serve: Garnish with chopped peanuts, sesame seeds, and extra herbs. Serve immediately or chill in the fridge.
Servings and timing
Serves 4
Preparation time: 20 minutes
Cooking time: 8–10 minutes
Total time: 25–30 minutes
Variations
- Add protein: Top with grilled tofu, edamame, chicken, or shrimp.
- Make it gluten-free: Use 100% buckwheat soba noodles and tamari instead of soy sauce.
- Add fruit: Toss in sliced mango or pineapple for a sweet contrast.
- Switch the noodles: Use rice noodles or spaghetti in a pinch.
- Boost the greens: Add baby spinach, kale, or arugula.
storage/reheating
Store in an airtight container in the refrigerator for up to 3 days.
Tastes great cold or at room temperature—no reheating necessary.
If noodles dry out, stir in a splash of water or extra dressing before serving.
FAQs
Can I make this salad ahead of time?
Yes, it’s great for meal prep. Store the dressing separately and toss before serving for best texture.
Are soba noodles gluten-free?
Some are—check the label for 100% buckwheat flour if you need a gluten-free option.
How spicy is the dressing?
It’s mildly spicy with a kick from sriracha—adjust to taste or use a milder chili sauce.
Can I use crunchy peanut butter?
Yes, it adds texture! Just make sure it mixes smoothly for the dressing.
What veggies work best?
Anything crunchy—carrots, peppers, cucumber, cabbage, snap peas, or radishes.
Can I double the recipe?
Absolutely! It scales well and is perfect for gatherings or meal prep.
What can I use instead of peanut butter?
Almond butter, tahini, or sunflower seed butter all work well.
Does this salad work for packed lunches?
Yes! It holds up well and doesn’t require reheating.
Can I add lime juice to the dressing?
Definitely—lime adds brightness and balances the richness of the peanut butter.
What can I do if the sauce is too thick?
Add warm water a tablespoon at a time until it reaches your desired consistency.
Conclusion
Spicy Peanut Soba Noodle Salad is a crave-worthy, vibrant dish that’s perfect any time you need a quick, flavorful meal. With chewy noodles, crunchy veggies, and a creamy, zesty dressing, it’s everything you want in a satisfying, refreshing salad. Whether for lunch, dinner, or meal prep, this dish will quickly become a staple in your kitchen.
Print
Spicy Peanut Soba Noodle Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad, Lunch
- Method: No-Cook
- Cuisine: Asian-inspired
Description
This spicy peanut soba noodle salad is refreshing, flavorful, and packed with color. Made with buckwheat noodles, crisp veggies, and a bold, creamy peanut sauce, it’s a delicious vegan meal that comes together in under 30 minutes.
Ingredients
For the Salad:
-
8 oz soba noodles
-
1 red bell pepper, thinly sliced
-
1 cup shredded carrots
-
1 cup thinly sliced purple cabbage
-
3 scallions, chopped
-
1/4 cup chopped cilantro
-
1/4 cup chopped roasted peanuts (for garnish)
-
Optional: sesame seeds, edamame, or cucumber slices
For the Spicy Peanut Sauce:
-
1/4 cup creamy peanut butter
-
2 tablespoons soy sauce or tamari
-
1 tablespoon toasted sesame oil
-
1 tablespoon rice vinegar
-
1 tablespoon lime juice
-
1 tablespoon maple syrup or honey
-
1-2 teaspoons sriracha or chili garlic sauce (to taste)
-
1 small garlic clove, grated
-
1-2 tablespoons warm water, to thin
Instructions
-
Cook the Noodles:
Bring a pot of water to a boil and cook soba noodles according to package directions. Drain, rinse under cold water, and set aside. -
Make the Peanut Sauce:
In a bowl, whisk together all sauce ingredients until smooth and creamy. Add water a little at a time to reach desired consistency. -
Assemble the Salad:
In a large bowl, toss cooked soba noodles with bell pepper, carrots, cabbage, scallions, and cilantro. -
Toss with Sauce:
Pour the spicy peanut sauce over the salad and toss until everything is evenly coated.
-
Serve:
Top with chopped peanuts and optional garnishes. Serve chilled or at room temperature.
Notes
-
Great for meal prep—store in the fridge for up to 3 days.
-
For extra protein, add grilled tofu, tempeh, or edamame.
-
Adjust spice level by increasing or reducing sriracha.