I love hitting up the patio to grill. Nothing tastes more summertime than something that’s been given the char treatment — especially when it comes to your fave proteins and veggies. But here in North Carolina, some days are just too damn hot. Too hot to fire up the grill, too hot to heat up the oven, and almost too hot to eat… but we *have* to eat.
For this reason, I think it’s super important to have a few go-to recipes that will cool you down while also being substantial and nourishing for your bod.
This soba noodle salad does just that; this soba noodle salad is LIFE.
This gem has everything going for it.
As far as flavors and textures go, it’s spicy, nutty, crunchy, crisp, and creamy. The spicy peanut sauce is a dazzling blend of smooth natural peanut butter, punchy sambal oelek, sweet honey, and garlicky goodness. The salad itself brings together a mix of nom-worthy soba noodles, edamame, crisp cucumber and carrots, tangy scallions, and crunchy peanuts.
As if that wasn’t enticing enough, I’m going to go ahead and chalk this up to being a pretty healthy option. Soba noodles, which are buckwheat noodles, are high in protein and soluble fiber; they’re low in fat; they promote cardiovascular health; and they help control blood sugar levels. *fist pump!*
This salad makes for a perfect addition to a potluck; it’s also a fab side for your main protein or just on its own. If it’s a real scorcher, my husband and I will just eat a heaping bowl of this for dinner.
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Cold Soba Noodle Salad With Spicy Peanut Sauce
- 16 oz soba noodles
- 1 sweet bell pepper (orange, yellow, or red) gutted and julienned
- 1/2 cup julienned radishes
- 1/2 cup julienned carrots
- 1 cup julienned cucumber
- 1/2 TBSP edamame boiled and lightly salted
- 3-4 TBSP scallions thinly sliced
- 1/4 cup fresh parsley or cilantro roughly chopped
- 1/2 cup roasted unsalted peanuts roughly chopped
- 1-2 TBSP black sesame seeds
Spicy Peanut Sauce
- 2 TBSP sesame oil
- 2 TBSP minced ginger
- 2 TBSP minced garlic
- 1/2 tsp dried chili flakes
- 1/4 cup smooth natural peanut butter
- 3 TBSP low sodium Kikkoman soy sauce
- 2 TBSP natural honey
- 2 TBSP rice vinegar
- 2 TBSP sambal oelek more or less, depending on your heat preference
- 1/4 cup cool water
Garnishes (using extra of the already used ingredients)
- roughly chopped peanuts
- thinly sliced scallions
- black sesame seeds
- Cook soba noodles as per the instructions on the packaging. When ready, drain and rinse under cool water, tossing with your hands, until the noodles have completely cooled. Drizzle a small splash of sesame oil over them and toss to coat, again with your hands; this keeps them from sticking together. Set in the fridge to cool further.
Spicy Peanut Sauce
- Place all of the ingredients for the peanut sauce into a blender and blend until smooth. If you find it to be too thick, you can add a bit more water and blend until you reach your preferred consistency. Set aside.
- In a large bowl, add the cooled soba noodles, bell pepper, radishes, carrots, cucumber, edamame, scallions, parsley, peanuts, and sesame seeds. Give it a quick toss with your hands.
- Drizzle the spicy peanut sauce over the noodles and, with tongs or salad forks, gently toss and tumble the salad until evenly coated with the sauce.
- Garnish with extra ingredients on top for a colorful presentation.This dish keeps well in the fridge as leftovers for up to a week!