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 1/4 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.
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.
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