Description
This peanut soba noodle salad is a combo of julienned summer cucumbers, carrots, and bell peppers paired with chewy soba noodles and a creamy peanut chili lime sauce. Plus, loads of toasted sesame seeds!!
Ingredients
Scale
Noodles & Veggies
- 80 g dry soba noodles
- 3–4 scallions, sliced thin lengthwise (18 g sliced)
- 1 small carrots, julienned (30 g sliced)
- 1 mini cucumber, julienned (42 g sliced)
- 1/4 small red bell pepper, thinly sliced (25 g sliced)
- 1 tbsp toasted sesame seeds for garnish
Sesame Peanut Sauce
- 1 tbsp peanut butter or sunflower butter
- 1 tbsp toasted sesame oil
- 1 tbsp lime juice
- 1 tbsp soy sauce or coconut aminos (I prefer coconut aminos for a sweeter sauce)
- 2 tsp honey
- 2 tsp chili crisp
- Kosher salt as needed
Instructions
- Boil the noodles. Add the noodles to a pot of boiling water, along with a large pinch of salt, and cook until soft but still chewy. Drain and rinse the noodles in cold water, and set aside to drain. Let the noodles hang out in the colander until you’re ready to toss the salad, that way any residual water is drained.
- Make the sauce. In parallel, while the noodles cook, prep the dressing. Add all the ingredients to a small bowl, whisk together, and adjust for salt. If you’re using soy sauce, you may not need to add any salt at all, so taste first, then add salt as needed. Alternatively, you can whisk the dressing in the same bowl you’ll use for the salad to minimize dishes.
- Prep the veggies. The key to this salad is to julienne the veggies. My little hack is to mandoline the carrots and cucumbers lengthwise to get thin, wide slices, and then thinly slice the stack of carrots and cucumbers. I like to mandoline the bell pepper, but you can thinly slice it with a knife if you prefer.
- Toss and serve. Add the noodles to a large bowl, along with the veggies, sauce, and toasted sesame seeds. Toss together with a fork or use your hands. Adjust for salt (I typically add a generous pinch of kosher salt) and enjoy immediately!