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:
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8 oz soba noodles
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1 red bell pepper, thinly sliced
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1 cup shredded carrots
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1 cup thinly sliced purple cabbage
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3 scallions, chopped
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1/4 cup chopped cilantro
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1/4 cup chopped roasted peanuts (for garnish)
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Optional: sesame seeds, edamame, or cucumber slices
For the Spicy Peanut Sauce:
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1/4 cup creamy peanut butter
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2 tablespoons soy sauce or tamari
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1 tablespoon toasted sesame oil
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1 tablespoon rice vinegar
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1 tablespoon lime juice
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1 tablespoon maple syrup or honey
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1-2 teaspoons sriracha or chili garlic sauce (to taste)
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1 small garlic clove, grated
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1-2 tablespoons warm water, to thin
Instructions
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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.
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Serve:
Top with chopped peanuts and optional garnishes. Serve chilled or at room temperature.
Notes
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Great for meal prep—store in the fridge for up to 3 days.
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For extra protein, add grilled tofu, tempeh, or edamame.
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Adjust spice level by increasing or reducing sriracha.