Description
Refreshing cold soba noodle salad with a flavorful ginger peanut dressing, crisp vegetables, and edamame.
Ingredients
Scale
- 8 ounces dried soba noodles
- 1 1/2 cups shelled edamame (fresh or frozen and thawed)
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts, for garnish (optional)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon peanut butter
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Pinch of red pepper flakes (optional)
Instructions
- Cook soba noodles according to package directions. Rinse under cold water and drain well.
- Blanch fresh edamame in boiling water for 2-3 minutes if using. If using frozen, thaw according to package directions.
- In a large bowl, combine the cooked soba noodles, edamame, red bell pepper, carrot, red onion, and cilantro.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, peanut butter, honey or maple syrup, minced garlic, and red pepper flakes (if using) until smooth.
- Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
- Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Garnish with chopped roasted peanuts if desired.
Notes
- You can add other vegetables like cucumber, snap peas, or shredded cabbage.
- Adjust the amount of red pepper flakes for desired spiciness.
- For a gluten-free option, use gluten-free soba noodles and tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg