Soba Noodle Salad with Ginger Peanut Dressing
Elevate your lunchtime routine with this vibrant Soba Noodle Salad with Ginger Peanut Dressing, a colorful, flavor-packed recipe that's as nourishing as it is delicious. Made with tender soba noodles, crisp julienned vegetables, and protein-rich edamame, this salad is tossed in a creamy, tangy ginger peanut dressing that perfectly balances sweetness, umami, and spice. Fresh cilantro and sesame seeds provide a fragrant pop, while lime wedges add a zesty finishing touch. Ready in just 25 minutes, this quick and easy dish is perfect as a refreshing main course or a stunning side. It's naturally vegetarian with a vegan option, making it a versatile crowd-pleaser for any occasion. Enjoy it freshly tossed or chilled for a make-ahead meal that tastes incredible either way! Keywords: soba noodle salad, ginger peanut dressing, quick and easy salad, vegetarian soba recipe, healthy lunch idea.
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Recipe Information
Ingredients
- 200 grams Soba noodles
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 1 Cucumber, julienned
- 1 cup Shelled edamame (cooked)
- 2 Scallions, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 3 tablespoons Peanut butter (creamy or natural)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 1 teaspoon Sesame oil
- 2 tablespoons Water (to thin dressing if needed)
- 1 tablespoon Sesame seeds (for garnish)
- 2 Lime wedges (optional, for serving)
Instructions
Bring a large pot of water to a boil. Cook the soba noodles according to the package instructions, usually around 4-5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the vegetables: thinly slice the red bell pepper, julienne the carrot and cucumber, and set them aside with the cooked edamame, scallions, and cilantro.
In a bowl or jar, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, and sesame oil. Add water one tablespoon at a time to thin the dressing to your desired consistency.
In a large mixing bowl, combine the cooked soba noodles with the prepared vegetables and edamame.
Pour the ginger peanut dressing over the noodle and vegetable mixture. Toss until evenly coated.
Transfer the salad to a serving plate or individual bowls. Garnish with sesame seeds and extra cilantro, if desired.
Serve immediately, with lime wedges on the side if preferred. This salad can also be chilled in the refrigerator and served cold.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
