Soba noodle salad. Why not? Peanut sauce. Oh Yeah !
In the hot summer weather, nobody likes to turn on the oven. So I decided to make this meal so that everyone will enjoy chilled.
Peanut Sauce
This recipe can be made ahead of time for meal prep, but I would recommend storing the peanut sauce with the noodles to keep them moist. You may want to make a double batch of sauce and drizzle a little extra over your meal every day for an extra burst of flavor.
Salad Bowl
Carbohydrate: Soba noodles made from Buckwheat. You can usually find them in the Asian/Oriental section of most grocery stores, They keep well as leftovers but are more flavorful than traditional pasta, which makes them a great ingredient for a noodle salad bowl.
P/S: Not all Buckwheat Noodles are gluten free, so if you are GF, please be sure to read the ingredients before you purchase.
Veggies: You can load with crunchy veggies like purple cabbage, carrots, bell peppers, and cucumber.
Protein: If you’d like to add more plant based protein to this meal, feel free to add in some chopped tofu, tempeh, fried egg, or nuts.
Now that’s a meal!
Enjoy !
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Cold Soba Noodles With Peanut Sauce
Ingredients
- 6 ounces soba noodles
PEANUT SAUCE
- 6 tbsp water (add more if too dry)
- 1/2 cup natural peanut butter
- 2 tbsp reduced sodium soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp ginger grated
- 1 tbsp sirracha sauce
FOR THE BOWL
- Thinly sliced assorted veggies (I used carrots, bell peppers, cucumber)
- Lemon wedges
- Chopped peanuts
Instructions
- Cook soba noodles according to package directions. Rinse under cold water to cool. Set aside.
- In a small mixing bowl, mix together all the peanut sauce ingredients with a whisk until sauce forms.
- Chop your desired veggies.
- To assemble, divide the noodles between 4 dishes and top with veggies and drizzle the peanut sauce on top.
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