Cold Soba Noodle Salad with a creamy, slightly spicy peanut dressing and filled with crisp vegetables. Sounds awesome right, you in? If not I’ll happily eat your share 😉
First things first, can this be called a salad and not just a noodle dish? What is the actual definition of a salad? There’s veggies, a dressing (sauce) and can be eaten from a bowl so I think that might class it as a salad? Haha, either way, I’m now going to let my imagination run wild with this one. “Are you eating pizza from a bowl?” “Nooo, it’s an Italian style salad!”
WATCH THE FULL RECIPE FOR SOBA NOODLE SALAD HERE:
Let’s get down to this Soba Noodle Salad
If your not sure what soba noodles are then let me introduce you. Soba is the Japanese name for Buckwheat so essentially they’re buckwheat noodles which means they’re gluten-free! Perfect for you poor celiacs out there. Soba Noodles are nutty, chewy and perfect for eating cold, unlike most other noodles.
Mix noodles with some colourful crisp vegetables – which are totally customisable with your taste preference (just use crisp vegetables so you don’t end up with a sad soggy salad) and smother everything in a spicy creamy peanut sauce, that I seriously just can not get enough of! It’s that good I could eat it by the spoonful. No, I’m not dribbling, you are.
What you end up with is this bomb.com Soba Noodle Salad, that makes for the absolute pinnacle of meal prep meals – no heating required, full of nutrients, lot’s of plant-based protein and will keep you full for hours. Now you can just grab and go go go.
Soba Noodle Salad can be eaten in the car, on the train, in the park, at your desk. The possibilities are endless. A lot of ingredients used here are the same ingredients used for this Vietnamese Chicken Salad I posted not long ago = you can make two
I’ve given everything you need, y
USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
- 5 tbsp natural peanut butter
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tbsp sriracha
- 1 lime, juiced
- 1/2 inch ginger, minced
- 2 garlic cloves, minced
- 1/4 cup hot water
- 1 pack soba noodles, cooked according to instructions
- 1/2 purple cabbage, shredded
- 2 carrots, cut into matchsticks
- 1 capsicum, cut into matchsticks
- 1 cucumber, seeds removed, cut into matchsticks
- 3 spring onions, sliced
- 1 cup edamame beans
Chop all your vegetables and set aside
Cook soba noodles according to package instructions. Drain and rinse with cold water
For the dressing whisk all the sauce ingredients in a small bowl until well combined.
To assemble toss veggies with the sauce, add in the soba noodles and toss to combine and serve.