Soba Noodle Salad with Peanut Dressing

from 2 votes

You need just 30 minutes to throw together this Soba Noodle Salad with Peanut Dressing. It’s loaded with veggies and tossed in a limey, nutty dressing. It’s an anytime salad: good eaten right away or for lunch the next day.

You need just 30 minutes to throw together this Soba Noodle Salad with Peanut Dressing. It’s loaded with veggies and tossed in a limey, nutty dressing. It’s an any time salad: good eaten right away or for lunch the next day.

Let’s skip straight past the salad portion of this and get down to what really makes this recipe a winner: the homemade peanut dressing. It’s creamy, it’s savory, it’s slightly sweet and a touch sour. It coats the soba noodles and veggies without weighing them down. And best of all, you can make this soba noodle salad a meal-in-a-bowl by simply tossing in some shredded rotisserie chicken. 

Bring the water to a boil, grab your favorite veggies and get ready for the fastest, freshest soba noodle salad that can be served hot, cold or at room temp, making it the ideal dish for busy weeknights or lazy weekends!

While store-bought, rotisserie chicken is one of my favorite ways to turn this salad from a side to a full-on meal, it’s equally delicious with Baked Salmon with Honey-Garlic Glaze, leftover roast chicken, grilled shrimp or baked, crispy tofu.

Why You’ll Love This Recipe

  • Quick. 
  • Make-ahead. 
  • Veggie-packed.
  • Lunch-friendly.

Ingredients

Embrace a burst of Asian-inspired flavors with this easy soba noodle salad. It’s a vibrant and refreshing dish that combines the earthy taste of soba noodles with a medley of crisp vegetables, all harmonized by a creamy peanut dressing.

Best of all, you can customize the veggies based on your preferences or what’s available in your kitchen.

A colander full of cooked soba noodles and small bowls of peanuts, cilantro, diced red bell pepper, sliced cucumber and julienned carrots.

For the Asian-inspired noodle salad you’ll need:

  • Soba noodles: Soba noodles are often made from buckwheat flour. If the noodles are 100% buckwheat, they’re likely gluten-free. You could substitute another noodle (like rice noodles), though the cooking instructions may be different.
  • Cucumber, carrot and red bell pepper: This trio is my go-to and makes the salad a veritable veggie hero. Asparagus, snap peas, snow peas, broccoli or edamame would also be great here.
  • Crushed peanuts: Topping this soba noodle salad with crushed peanuts adds a nice nutty crunch.
  • Cilantro: Cilantro and peanuts go together wonderfully, so while you could skip out on this garnish, I would highly recommend not doing so. If you’re not a fan of cilantro, you could try basil instead.

For the homemade peanut dressing you’ll need:

  • Peanut butter: Opt for creamy peanut butter (not crunchy), which will be easier to mix with the rest of the ingredients. Be sure to get natural peanut butter too—not the stuff with added sugar. If your peanut butter is too thick, gently warm it in the microwave. Almond butter works, too!
  • Soy sauce: Soy sauce is your salt here! I prefer to use low-sodium soy sauce as regular soy sauce is very salty.
  • Lime juice: You’ll need 2 tablespoons of lime juice for the sauce. This is usually about 1 lime.
  • Sesame oil: Sesame oil adds pure nutty, delicious flavor.
  • Honey: Try to use runny honey for this sauce, which will mix more easily. (If it’s not runny, warm it up a little!) Instead of honey, you could use maple syrup.
  • Garlic: Minced garlic will easily and evenly mix into the sauce. Feel free to use a garlic press!

See the recipe card for full information on ingredients and quantities.

How to Make Soba Noodle Salad

This salad not only satisfies your taste buds but also provides a satisfying blend of textures, making it a perfect meal for warm days or a delicious side for any occasion.

  1. Cook the noodles. Boil the soba noodles in a large pot of water until al dente. Drain the noodles, reserving ¼ cup of water.
  2. Add the veggies. Put the noodles in a large bowl, then add the vegetables. 
  3. Make the dressing. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and reserved water.
A small silicone spatula in a bowl of creamy peanut sauce. A halved lime sits beside the bowl.
  1. Add the dressing to the noodles. Toss to thoroughly combine and coat the noodles.
Peanut dressing being poured onto cooked soba noodles, diced red bell pepper, sliced cucumber and julienned carrots in a large glass mixing bowl.
  1. Serve. Serve the salad topped with crushed peanuts and cilantro.

Kelly’s Recipe Tips

  • To easily core a bell pepper, cut off the top. Then, pull out the core of seeds. Cut the pepper in half and brush away any remaining seeds before dicing.
  • You’ll want to chop, dice, and slice your veggies evenly and finely here. They should all be bite-size.
  • Soba noodles can sometimes stick together after cooking. To prevent this, immediately rinse the noodles with cold water after draining.
  • To avoid a watery salad, scoop out the seeds from the cucumber before dicing. This helps maintain the salad’s crispiness.

Storage Tips

The soba noodle salad with peanut dressing can typically be stored in the refrigerator for about 2-3 days. However, there are some considerations to keep in mind to maintain the freshness and quality of the salad:

  • If possible, store the dressing separately from the salad. This helps prevent the noodles and vegetables from becoming overly soggy as they absorb the dressing over time.
  • Refrigerate in airtight containers to minimize exposure to air and odors in the fridge.
  • If the salad includes crunchy elements like peanuts or fresh herbs, consider adding them just before serving to maintain their texture and flavor.
  • The specific ingredients in the salad may affect its shelf life. For instance, cucumbers can release water, potentially affecting the texture of the salad. If you notice any significant changes in texture or flavor, it’s best to consume the salad sooner.
  • Before serving, visually inspect the salad for any signs of spoilage, such as off odors or changes in color. Trust your senses to determine if it’s still suitable to eat.

Frequently Asked Questions

What are soba noodles made of? 

Soba noodles are often made of buckwheat flour, which is nutty and naturally gluten-free. Sometimes, soba noodles can also have wheat in them.

Can this salad be prepped ahead of time?

The soba noodle salad can be made up to 3 days ahead. It’s delicious cold or at room temperature.

What are some recommended protein additions to the soba noodle salad?

Nearly any protein you like can be added to this soba noodle salad. Shredded rotisserie, roasted or baked chicken, pan-fried salmon, grilled shrimp or steak, or baked tofu would all be great here. 

How can I adjust the spiciness of the peanut dressing?

You can easily make this dressing spicier by adding a pinch of chile flakes or a squirt of your favorite hot sauce (such as sriracha). You could also try adding a spoonful of chile crisp.

Soba noodle salad topped with peanuts and cilantro in a wide dinner bowl. Chopsticks sit on the edge of the bowl and a quartered lime is on the side.

More Noodle Recipes to Try

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Salad

Soba Noodle Salad with Peanut Dressing

This easy recipe for soba noodle salad is loaded with veggies and tossed with homemade peanut dressing.
Author: Kelly Senyei
4.50 from 2 votes
Soba Noodle Salad with Peanut Dressing RecipeSoba Noodle Salad with Peanut Dressing Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4 servings

Ingredients 

For the salad:

  • 12 ounces soba noodles, uncooked
  • 1 medium cucumber, diced
  • 1 medium carrot, julienned
  • 1 medium red bell pepper, diced
  • Crushed peanuts, for garnishing
  • Cilantro, for garnishing

For the dressing:

  • 1/3 cup creamy peanut butter
  • 1/4 cup low sodium soy sauce
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons sesame oil
  • 1/4 cup honey
  • 2 teaspoons minced garlic

Instructions 

Make the salad:

  • Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to package instructions. Drain the noodles and reserve ¼ cup of the hot water.
  • Add the noodles to a large bowl then add the cucumbers, carrots and bell peppers. 

Make the dressing:

  • In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved hot water until creamy. 
  • Add the dressing to the bowl with the noodles and toss to combine. 
  • Garnish the salad with crushed peanuts and cilantro (optional) and serve warm, chilled or at room temp.

Kelly’s Notes

  • To easily core a bell pepper, cut off the top. Then, pull out the core of seeds. Cut the pepper in half and brush away any remaining seeds before dicing.
  • You’ll want to chop, dice, and slice your veggies evenly and finely here. They should all be bite-size.
  • Soba noodles can sometimes stick together after cooking. To prevent this, rinse the noodles with cold water after draining.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 572kcal, Carbohydrates: 91g, Protein: 19g, Fat: 18g, Saturated Fat: 3g, Sodium: 1317mg, Potassium: 573mg, Fiber: 2g, Sugar: 22g, Vitamin A: 3515IU, Vitamin C: 43.2mg, Calcium: 56mg, Iron: 3.4mg

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Comments

  1. This is looking delicious; noodle as a salad. This is unique. Can I replace peanut butter with anything? I don’t like its taste.