Description
A fresh and flavorful Soba Noodle Salad tossed with a sesame-soy dressing and crunchy peanuts, perfect for a quick, nutritious meal or side dish. This vibrant salad combines the nutty taste of soba noodles with crisp vegetables and a tangy dressing, delivering a delightful balance of textures and flavors in just 15 minutes.
Ingredients
Scale
Noodles & Dressing
- 8 ounces soba noodles
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
Vegetables & Toppings
- 4 green onions, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped cucumber
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons sesame seeds
Instructions
- Cook the noodles: Cook the soba noodles according to the package instructions until tender. Drain and rinse them under cold water to stop the cooking process, then set aside to cool.
- Prepare the dressing: In a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey or maple syrup, grated fresh ginger, and red pepper flakes if using, to create a flavorful dressing.
- Toss noodles with dressing: Add the cooled soba noodles to the bowl with the dressing and toss well to ensure all noodles are evenly coated.
- Add vegetables: Mix in the sliced green onions, shredded carrots, chopped red bell pepper, and chopped cucumber. Toss gently to evenly combine all ingredients without bruising the vegetables.
- Add crunchy toppings: Sprinkle the roughly chopped roasted peanuts and sesame seeds on top for added texture and nutty flavor.
- Serve or chill: Serve the salad immediately for a fresh taste, or refrigerate for 30 minutes to allow the flavors to meld and enhance the overall taste.
Notes
- Rinsing the soba noodles in cold water after cooking prevents them from sticking together and stops the cooking process.
- Use gluten-free soy sauce for a gluten-free version of this recipe.
- For a vegan option, substitute honey with maple syrup.
- Adjust red pepper flakes to your preferred spice level or omit for a milder salad.
- This salad can be stored in the refrigerator for up to 2 days, but best enjoyed fresh.
