Cold Soba Noodle Salad With Spicy Peanut Butter Dressing
This refreshing soba noodle salad combines the nuttiness of peanut butter with the tang of soy sauce and rice vinegar, creating a deliciously flavorful dressing. With crunchy vegetables and a hint of spice, this dish is perfect for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 1 (10-ounce) package soba noodles, cooked and cooled
- ⅓ cup creamy peanut butter
- 1 tablespoon + 2 teaspoons soy sauce
- 1 tablespoon + 2 teaspoons rice vinegar
- 1¾ teaspoons sesame oil
- 1¾ teaspoons grated peeled ginger
- ½ to ¾ teaspoon red pepper flakes
- 1 cucumber, diced small
- 1 red bell pepper, diced small
- 1 cup shredded carrots
- 1 green onion, thinly sliced, divided
- Sesame seeds, garnish (optional)
Instructions
- In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger and red pepper flakes.
- Add the cooked and cooled soba noodles to the bowl and toss to evenly coat with the dressing. Add the cucumber, red pepper, carrots, and the white parts of the green onions, and toss to combine. Refrigerate for at least 1 hour before serving.
- Serve and top with the reserved green parts of the green onion and sesame seeds, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Cook Time
5M
Prep Time
PT15M
Yield
4 to 6 servings
Nutrition
- Calories: 420 kcal
- Carbohydrate Content: 64 g
- Protein Content: 17 g
- Fat Content: 13 g
- Saturated Fat Content: 2 g
- Sodium Content: 945 mg
- Fiber Content: 3 g
- Sugar Content: 5 g
- Serving Size: 1 serving
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