Soba Noodle Salad (Printable)

Cold soba noodles tossed with fresh veggies and a creamy sesame-peanut dressing, perfect for light meals.

# What You'll Need:

→ Noodles

01 - 9 oz soba noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small cucumber, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 spring onions, finely sliced
06 - 1 cup shredded red cabbage

→ Dressing

07 - 3 tbsp smooth peanut butter or tahini
08 - 2 tbsp soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp maple syrup or honey
12 - 1 tsp grated fresh ginger
13 - 1 small garlic clove, minced
14 - 1 to 2 tbsp water, to thin

→ Garnishes

15 - 2 tbsp toasted sesame seeds
16 - 2 tbsp chopped fresh cilantro
17 - 1 small red chili, thinly sliced (optional)
18 - Lime wedges, for serving

# Method:

01 - Boil soba noodles according to package directions, about 5 to 7 minutes. Drain and rinse under cold water to halt cooking and remove starch. Set aside.
02 - Whisk peanut butter or tahini, soy sauce, rice vinegar, sesame oil, maple syrup or honey, grated ginger, and minced garlic. Add water gradually until dressing is smooth and pourable.
03 - In a large bowl, toss cooled noodles with carrot, cucumber, bell pepper, spring onions, and red cabbage. Coat evenly with dressing.
04 - Divide salad into bowls and garnish with toasted sesame seeds, cilantro, and optional chili slices. Serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can make it on a Tuesday night without thinking twice.
  • The dressing is creamy and satisfying without being heavy, so you actually feel energized after eating.
  • It's flexible enough to eat straight from the bowl or pack for lunch, and somehow tastes better the next day.
02 -
  • Rinse the noodles thoroughly after cooking—this removes the excess starch that would otherwise make them gluey and stick together in clumps.
  • The dressing will thicken slightly as it sits, so if you're making this ahead, add a splash more water or lime juice before serving.
  • Don't chop your vegetables too far in advance; they'll weep and make the salad watery if they sit longer than a few hours.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 minutes if you have them whole—the flavor is noticeably deeper than store-bought, and they'll crisp up right before you sprinkle them on.
  • For a nut-free version, use tahini in place of peanut butter and you'll get a lighter, more intensely sesame-forward flavor that's equally delicious.
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