20-Minute Cold Soba Noodle Salad
A quick and nutritious cold noodle salad tossed with a creamy, spicy peanut dressing, shredded veggies, and optional tofu or edamame for added protein. Light, satisfying, and perfect for a healthy lunch or dinner.
Equipment
- 1 large pot (for cooking noodles)
- 1 mixing bowl (for tossing salad)
- 1 whisk or small bowl (for sauce)
- 1 knife and cutting board (for vegetables)
- Measuring Cups and Spoons
Ingredients
For the Salad:
- 8 ounces soba noodles
- ½ cucumber spiralized or cut into strips
- 1 cup cabbage shredded
- 1 large carrot sliced or shredded
- 2 green onions chopped
- 3 tablespoons toasted sesame seeds
- Fresh cilantro for garnish (optional)
For the Spicy Peanut Sauce:
- ¼ cup peanut butter
- 3 tablespoons water
- 2 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 3 teaspoons sriracha adjust to taste
Optional Add-Ins:
- 1 cup edamame beans
- 1 cup cubed tofu
Instructions
- Prepare the Soba Noodles: Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to the package directions, usually around 7–8 minutes, until tender but still firm. Stir occasionally to prevent sticking. Once cooked, drain the noodles in a colander and rinse them thoroughly under cool or room-temperature water to stop the cooking process. This step ensures the noodles remain firm and slightly chewy, which is essential for the salad’s texture. Set aside.
- Slice and Shred the Vegetables: While the noodles are cooking, prepare your fresh vegetables. Spiralize or julienne the cucumber into thin, even strips. Shred the cabbage finely to ensure a delicate crunch in every bite. Slice or shred the carrot into thin, uniform pieces to match the other vegetables. Chop the green onions into small, bite-sized pieces. This uniformity in size not only makes the salad visually appealing but also ensures each forkful has a perfect balance of flavors and textures.
- Make the Spicy Peanut Sauce: In a small bowl or a medium-sized mixing bowl, combine 1/4 cup peanut butter, 3 tablespoons water, 2 tablespoons tamari (or soy sauce), 1 tablespoon rice vinegar (or lime juice), 1 tablespoon maple syrup (or honey), 1 teaspoon sesame oil, and 3 teaspoons sriracha. Whisk thoroughly until smooth and creamy, ensuring there are no lumps. Taste and adjust the seasoning add more sriracha for heat, more maple syrup for sweetness, or a splash of water to thin the consistency if the sauce is too thick. The sauce should be creamy but pourable, coating the noodles evenly.
- Toss the Salad Base: Place the cooked and cooled soba noodles into a large mixing bowl. Add the prepared cucumber, shredded cabbage, carrot, and chopped green onions. Gently toss the noodles with the vegetables to combine everything evenly. This step ensures that every strand of noodle is mixed with fresh, crunchy vegetables for a balanced texture.
- Combine with Peanut Sauce: Pour the prepared peanut sauce over the noodle and vegetable mixture. Using tongs or two large spoons, toss gently but thoroughly until every noodle and vegetable strip is coated evenly with the sauce. Take care not to mash the vegetables; you want to preserve their crispness. Taste the salad and adjust the seasoning if necessary—add a pinch of salt, more tamari, or a dash of sriracha to suit your preference.
- Optional Protein Add-Ins: If desired, fold in 1 cup of cooked edamame beans or cubed tofu for a boost of plant-based protein. This addition makes the salad more filling and suitable as a complete meal. Make sure the protein is evenly distributed so each serving gets a balanced amount.
- Garnish and Serve: Transfer the salad to a serving platter or divide into individual bowls. Sprinkle with 3 tablespoons of toasted sesame seeds for a nutty crunch and garnish with fresh cilantro and extra green onions if desired. Serve immediately for the best texture and flavor. If preparing ahead, keep the sauce separate and toss just before serving to prevent the noodles from becoming soggy.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Keep the peanut sauce separate if possible, and toss the salad just before eating to maintain freshness. When reheating, allow the noodles to come to room temperature or enjoy cold for a refreshing, nutrient-packed meal.
Notes
- Always use 100% buckwheat soba noodles for a truly gluten-free salad. Some brands mix in wheat, which can alter texture and flavor.
- Cut vegetables evenly to maintain a pleasing bite and ensure each forkful includes a balance of flavors.
- If your peanut sauce is too thick, thin it gradually with water until it reaches a creamy, pourable consistency.
- Toss the salad just before serving to maintain the noodles’ firmness and the vegetables’ crispness.
- Optional protein additions such as edamame or tofu not only increase satiety but also boost plant-based protein content for a balanced meal.
