Sesame Peanut Soba Noodle Salad
Chilled buckwheat soba noodles and protein-rich edamame tossed with crunchy purple cabbage and a velvety ginger-peanut sauce.
- Prep: 15 min
- Cook: 5 min
- Total: 20 min
- Servings: 4
- Cuisine: Japanese
- Difficulty: Easy
- Cost: $2.93/serving
Dietary
- Vegetarian
- Pescatarian
- Dairy-Free
- Egg-Free
- Low-Cholesterol
- Low-Carb
Tags
- quick
- savory
- rich
- crowd-pleaser
- kid-friendly
- tangy
- fresh
Ingredients
- 8 ounce soba noodles (dry)
- 1.5 cup frozen shelled edamame (thawed)
- 2 cup red cabbage (shredded)
- 3 green onions (thinly sliced)
- 0.33 cup peanut butter (creamy)
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger (minced)
- 3 tablespoon water (warm)
Instructions
- Bring a large pot of water to a boil, add 8 ounces dry soba noodles, and cook for 5 minutes until tender.
- Drain noodles in a colander and rinse thoroughly under cold water for 1 minute to remove starch and stop cooking.
- In a medium bowl, whisk together 1/3 cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 teaspoon minced fresh ginger, and 3 tablespoons warm water until smooth.
- In a large bowl, combine the chilled soba noodles, 1 1/2 cups thawed edamame, 2 cups shredded red cabbage, and 3 sliced green onions.
- Pour the peanut sauce over the noodle mixture and toss with tongs until evenly coated.
Notes
If the sauce thickens after refrigeration, stir in 1 teaspoon of warm water to loosen before eating.
Nutrition (per serving)
- Calories: 508
- Protein: 16 g
- Carbohydrates: 19.9 g
- Fat: 27.3 g
- Fiber: 5.8 g
- Sodium: 1424 mg
- Saturated Fat: 6.7 g
- Sugar: 10.7 g