Soba Noodle Salad
This soba noodle salad is healthy, refreshing, and a meal in itself! Ready in minutes and easy to customize!
Ingredients
- 8 oz packet Soba Noodles 240 grams
- 2 large Carrots Julienned (with a vegetable peeler or spiralizer)
- 1 large Red Bell Pepper Julienned
- 1 large Cucumber Julienned (leave seeds in the middle out)
- 3/4 cup Cilantro chopped
For Peanut Dressing:
- 1/2 cup Peanut Butter smooth
- 1 1/2 tablespoons Rice Vinegar
- 1 1/2 teaspoon Garlic Minced
- 2 teaspoons Ginger Freshly Grated
- 2 teaspoons Hot Sauce
- 1 tablespoon Maple Syrup
- 2 1/2 tablespoons Soy Sauce
- 1/3 cup Warm Water extra if needed
- 1 tbsp Black Sesame Seeds Toasted, for garnish
- 1 tbsp Cilantro for garnish
Instructions
- Bring a large pot of water to boil. Cook Soba Noodles according to directions, and then drain and rinse under cold water immediately. Set aside.
- Once you have julienned all your vegetables, combine them with the cool Soba Noodles and chopped Cilantro in a large bowl.
- In a seperate bowl, combine all ingredients for your Peanut Dressing and whisk to combine. If it is too thick, add more warm water as necessary.
- Test for seasoning and adjust according to personal preference.
- Pour dressing over your Noodles/Vegetables and toss gently to thoroughly coat your noodles in the sauce.
- Serve sprinkled with Black Sesame Seeds and extra chopped Cilantro.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days.
TO FREEZE: Like most salads, we don't recommend freezing it.
Nutrition
Serving: 1servingCalories: 179kcalCarbohydrates: 14gProtein: 7gFat: 12gSaturated Fat: 2gSodium: 584mgPotassium: 389mgFiber: 3gSugar: 7gVitamin A: 5041IUVitamin C: 40mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!