This Cold Soba Noodle Salad is my ideal summer meal. Yummy noodles covered in a creamy, but light, peanut butter sauce and bursting with bright veggies and fresh herbs. It’s light but filling and requires very little cooking and minimal time spend in the kitchen!
Hot summer days are at their peak and by the time dinner comes around this mama is TIRED and overheated. ???? Does anyone else get into a summer cooking slump?? I’m sweating just thinking about turning on the oven.
This Cold Soba Noodle Salad is my absolute favorite kind of summer meal. Tender noodles, crisp veggies and fresh herbs tossed in a creamy, light and delicious peanut butter sauce. It takes minimal cooking time, just enough to get those noods cooked. The whole thing comes together in less than 30 minutes. I’m in love and have this recipe on repeat this summer.
Prep Time 15 minutesmins
Cook Time 5 minutesmins
Total Time 20 minutesmins
Course Main Course, Salad
Cuisine Oil-Free, Vegan, WFPB
Servings 2servings
Ingredients
6ozsoba noodles*2 bundles
2cupsEnglish cucumberhalved lengthwise and thinly sliced
1medium carrotgrated or julienned
1red bell pepperdeseeded and thinly sliced
1green onionthinly sliced, whites and greens
2-3tbspeach of finely chopped fresh mintcilantro & thai basil leaves (use all three! (may sub other basil variety))
Sauce
2tbsppeanut buttermay sub other nut/seed butter
3tbsplime juice
2tbsptamari
2tbsprice wine vinegarI use unseasoned
1tbspmaple syrupsub agave syrup
1clovegarlicpressed or finely minced
1inchgingergrated
OPTIONAL TOPPINGS
sriracha
sliced serrano peppers or japalenos
roasted peanuts
Instructions
1. Prepare a pot of water and bring to a boil to cook soba noodles. Prepare vegetables and green onions as listed and add to a large bowl. Finely chop mint, cilantro and Thai basil and add to bowl.
2. Make sauce by adding all ingredients into a small bowl and whisking to combine.
3. Cook pasta per package instructions. When done, drain, rinse with cold water to cool pasta and drain again very well.
4. Add cooled pasta, to large bowl with other ingredients. Toss with sauce.
5. Serve immediately topped with sriracha and/or hot peppers, if you like spicy and roasted peanuts. Enjoy!
Notes
Storage– If you happen to have leftovers, this stores well in the fridge for 3-5 days.