Too hot to grill or use the stove? These chilled soba noodles are tossed in a spicy peanut sauce along with crisp goodies like cucumber, carrots, radishes, edamame, and crunchy peanuts for a refreshing meal or side that will cool you and nourish you.
Course Entree or Side
Cuisine East and Southeast Asian Influence
Prep Time 20minutes
Cook Time 5minutes
Total Time 25minutes
Author Killing Thyme
1sweet bell pepper (orange, yellow, or red)gutted and julienned
1/2TBSPedamameboiled and lightly salted
1/4cupfresh parsley or cilantroroughly chopped
1/2cuproasted unsalted peanutsroughly chopped
1-2TBSPblack sesame seeds
Spicy Peanut Sauce
1/2tspdried chili flakes
1/4cupsmooth natural peanut butter
3TBSPlow sodium Kikkoman soy sauce
2TBSPsambal oelekmore or less, depending on your heat preference
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!