This easy recipe will have you looking forward to lunch time!
Make your co-workers jealous when you whip out this amazing peanut soba noodle salad for lunch. It features fresh, crunchy vegetables and deliciously creamy, homemade peanut sauce. They’ll be envious of the way this salad looks, smells, and how you didn’t have to wait in line for the microwave to enjoy it!
An Easy Lunch Time Option
I’m always looking for delicious recipes that I can eat cold, and I think I struck gold with this one. This recipe is super easy to make, pack up, and take with me! Plus, it tastes amazing and gives me something to look forward to at lunch time. It’s got a little sweetness, spice, creaminess, and it’s a salad! Well… it’s kind of a salad—kind of like pasta salad is a salad. Except soba noodles are so much better, and I’ll tell you why!
What’s So Good about Soba Noodles?
Well, they’re made from buckwheat, for starters. And despite its name, buckwheat is completely unrelated to wheat. It’s actually a “grain-like” seed that’s super nutritious and gluten-free. Plus, soba noodles are only made from buckwheat and water, so there’s nothing extra you need to concern yourself with. However, read the ingredients when you’re shopping for soba noodles because you might see wheat flour and salt added (not a bad thing if your diet allows it). Look for juwari soba noodles if you want the authentic stuff.
Because buckwheat contains high amounts of fiber, antioxidants, and rutin, it’s known to benefit heart health, blood sugar, inflammation, and cancer prevention. Several studies have shown that those that ate at least 40 grams of buckwheat a day for up to twelve weeks decreased their cholesterol by 19 mg/dL.
In summary, try to find authentic buckwheat soba noodles because they have tons of health benefits and they’re a great, gluten-free alternative to other kinds of pasta. And did I mention they taste wonderful, too?!
Peanut Soba Noodle Salad However You Like!
I chose to go with carrots, onions, cucumbers, and red bell pepper, but you can make your peanut soba noodle salad any way you like! Switch out your veggies, add some red pepper flakes to turn the heat up, swap the lime for rice vinegar, and so on. It’s your creation and everyone has different taste buds. I’m always in the mood for sriracha, so I tend to add a little extra for whatever recipe calls for it.
A great addition to this salad is chicken if you want some extra protein to go with the 8 grams you get from the buckwheat soba noodles. You can also add some purple cabbage and cilantro if you want to brighten up the colors and the taste.
However you make your soba salad bowl, you’ll enjoy it even more the next day once all the ingredients have melded together!
And if you’re looking for other ways to use your leftover soba noodles, I love making a soba salad with honey-ginger dressing—because I can never have too many soba salads!
For the Peanut Sauce
- 6 tablespoons creamy natural peanut butter
- 1 tablespoon fresh lime juice half a lime
- 1 teaspoon sriracha optional
- 3 tablespoons soy sauce low sodium
- 3 tablespoons maple syrup
- 2 tablespoons water
For the Salad
- 10 ounces soba noodles
- 2 large carrots thinly sliced
- 2 green onions thinly sliced
- 3 Persian cucumbers thinly sliced
- 1 red bell pepper thinly sliced
In small bowl, mix the ingredients for the peanut sauce. Start with one tablespoon of water, then add more if necessary. Set aside.
Cook the soba noodles according to the instructions on the package. Drain them and then rinse them.
Place the soba noodles and sliced veggies in a large bowl. Then pour the peanut sauce over the noodles. Use tongs to toss the noodles to make sure the vegetables and peanut sauce are distributed throughout the salad.
Add some fresh herbs like cilantro for extra flavor.
SmartPoints (Freestyle): 7
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If you try this peanut soba noodle salad, be sure to let us know what you thought of it in the comment section!