Ingredients
Dressing
- 1 large garlic clove (grated)
- 1/3 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 tablespoons sriracha (or more to taste)
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon freshly grated ginger
- 1/3 cup canola oil
- 1 1/2 tablespoons toasted sesame oil
Main Salad
- 8 ounces dried soba noodles
- 3 green onions (thinly sliced)
- 1 small red bell pepper (thinly sliced)
- 3/4 cup shredded carrots (about 2 small carrots)
- 3/4 cup thinly sliced cucumber (about 1/3 of an English cucumber)
- 1/2 cup chopped roasted peanuts
- 1/4 cup chopped fresh cilantro
Instructions
- Make the dressing: In a large bowl, whisk together grated garlic, creamy peanut butter, rice vinegar, soy sauce, sriracha, honey, fresh lime juice, and freshly grated ginger until the mixture is smooth. While continuously whisking, slowly drizzle in canola oil and toasted sesame oil until the dressing is fully emulsified. Set aside half of the dressing in a small covered bowl and refrigerate to use later with the salad.
- Cook the noodles: Prepare the soba noodles according to the package instructions until al dente. Drain the noodles and immediately rinse under cold water until they are completely cool. Drain very well to remove excess moisture.
- Toss noodles with dressing: Add the drained noodles to the remaining dressing in the large bowl. Toss gently but thoroughly to coat the noodles evenly. For the best flavor, cover and refrigerate the noodle mixture for at least 2 hours or up to 3 days, allowing the flavors to meld.
- Add fresh vegetables and reserved dressing: Just before serving, add the thinly sliced green onions, red bell pepper, shredded carrots, sliced cucumber, and the reserved dressing to the noodles. Toss until all ingredients are well combined and evenly coated with the dressing.
- Finish and serve: Sprinkle the salad with chopped roasted peanuts and fresh cilantro. Serve immediately for a fresh, crunchy texture and vibrant flavor.
Notes
- For extra protein, add grilled chicken, tofu, or shrimp.
- Adjust sriracha to your preferred spice level or substitute with another chili sauce.
- Make ahead tip: The noodles can be dressed and refrigerated up to 3 days in advance, but add fresh vegetables and nuts just before serving to maintain crunch.
- Use gluten-free soy sauce if gluten intolerant.
- You can swap soba noodles with rice noodles or spaghetti if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
