These chilled peanut soba noodles are tossed with veggies, fresh herbs and an irresistible peanut sauce…and ready to go in just 20 minutes!
Baby, it is hot outside this August here in Barcelona! We’ve basically been eating salads, salads and more salads lately, to try and beat the summer heat. But this impromptu (cold!) noodle salad also ended up being a surprise fave in our house this month, so I wanted to pop on and share the recipe with you today…
…because I’m pretty sure these peanut soba noodles are exactly what we all need right now. ♡
I mean, it’s pretty much a given that I will be an instant fan of any dish that involves a good peanut sauce. (And this one is amazing!) But I’m especially partial to these peanut soba noodles because they are tossed with a quick veggies and herb mix that tastes super light and summery. These noodles also work great either as a main course or a simple side dish, and could pair well with any cooked proteins that you might like to add (some grilled salmon, shrimp or chicken would be delish). And best of all, it’s easy breezy to whip up in just 20 minutes, which is the name of the game in my kitchen right now!
If soba noodles aren’t your thing, feel free to use whatever kind of noodles you prefer. But if you’re new to soba, they’re delicious and made from buckwheat and are a great source of protein, so I highly recommend giving them a try.
Let’s make some peanut noodles!
Peanut Soba Noodles Ingredients:
To make this quick peanut soba noodles recipe, you will need the following ingredients:
Soba noodles: I used these organic soba noodles, which I love and recommend. But feel free to sub in any other kind of noodles that you prefer.
Cucumbers: I used two small Persian cucumbers, but you could use an English cucumber or a (seeded) standard cucumber if you prefer!
Scallions: Both the light and dark green parts, thinly sliced.
Cilantro: I like adding a ton of chopped fresh cilantro to this dish. If you happen to have some fresh mint on hand, it would be delicious in there too!
Edamame: A good handful of shelled edamame, to add some texture and protein.
Toasted sesame seeds: I sprinkled on lots of white and black toasted sesame, for extra crunch and flavor.
Peanut sauce: My favorite peanut sauce recipe, made with natural peanut butter, lime juice, soy sauce, rice vinegar, honey (or maple syrup), toasted sesame oil and ground ginger.
How To Make These Soba Noodles:
To make this peanut soba noodle salad, simply…
Cook the soba noodles. Cook the soba noodles al dente, drain and rinse with cold water until chilled.
Prepare the peanut sauce. Meanwhile, as the noodles are cooking, whisk together all of the peanut sauce ingredients.
Combine everything. Toss together the chilled soba noodles, cucumbers, scallions, cilantro, edamame and peanut sauce until combined. (Then don’t forget to give the noodles a taste and season with extra soy sauce or other ingredients, if needed.)
Serve. Serve immediately, garnished with lots toasted sesame seeds…and enjoy!
The ingredients in this soba noodle salad are incredibly flexible, so please feel free to play around with the recipe and add in whatever sounds good! For example, you could…
Add extra veggies: Some shredded carrots, diced avocado, sugar snap peas, shredded cabbage, and/or sliced bell peppers would also be delicious additions to these noodles.
Add a protein: Cooked salmon, shrimp, scallops, chicken, steak, pork, tofu or tempeh would all be delicious with these noodles.
Add mint: As mentioned above, I also love adding in some fresh mint if we happen to have some on hand.
Make it gluten-free: Be sure to choose soba noodles that are certified gluten-free if you would like to make this dish without gluten. You will also need to use gluten-free tamari instead of soy sauce.
Make it spicy: As always, feel free to add in some sriracha, Thai bird chiles, a pinch of cayenne, or whatever extra heat you might love to make the peanut sauce a bit spicier.
Use different noodles: If soba noodles aren’t your thing, feel free to sub in an equivalent amount of any other noodles you prefer.
More Cold Noodle Salad Recipes:
Looking for some more delicious cold noodle salads? Here are a few of my faves:
Cook the soba noodles. Cook the soba noodles al dente according to package instructions. Drain completely, then rinse with cold water until chilled. Set aside.
Prepare the peanut sauce. Meanwhile, as the noodles are cooking, whisk together all of the peanut sauce ingredients until combined.
Combine everything. In a large mixing bowl, combine the chilled soba noodles, cucumbers, scallions, cilantro, edamame and peanut sauce. Toss until evenly combined. Taste and season with extra soy sauce, if needed.
Serve. Serve immediately, sprinkled with toasted sesame seeds. Or refrigerate in a sealed container for up to 3 days.