Soba noodles and a rainbow of colorful vegetables tossed with umami-rich Peanut Sauce make for a crisp, refreshing salad perfect as a side dish, or a light meal on those warm weather days and nights
¼cuppeanut butteralmond butter or other nut butter
¼cuprice vinegar
2tablespoonssoy sauce, plus more if neededor tamari for gluten-free
2garlic cloves, finely minced
1tablespoonmaple syrup
1teaspoonsesame oil
2tablespoonshot water, plus more if needed
for Soba Noodle Salad
8ouncessoba noodles
4Persian cucumbers, julienned
2cupssugar snap peas, julienned
2cupsradish, finely shredded
4generous handfuls baby spinach, finely julienned
2cupsshredded cooked chicken breast
1scallion, julienned
1tablespoontoasted sesame seeds
Instructions
Make Peanut Sauce
Whisk together peanut butter, rice vinegar, soy sauce, garlic, maple syrup, and sesame oil in small mixing bowl.
Add water 1 tablespoon at a time until the Peanut Sauce has the consistency and texture of a thin dressing. Taste and adjust rice vinegar (sour) and soy sauce (salty) and maple syrup (sweet) to taste. Set aside, along with extra water.
Make Soba Noodle Salad
Cook soba noodles according to package directions. Depending on the brand of soba noodles, cooking time can vary anywhere from 3 to 10 minutes. Drain cooked soba noodles and rinse with cold water.
Toss cooked soba noodles, vegetables, shredded chicken is a large mixing bowl.
Drizzle Peanut Sauce over soba, vegetables, and chicken. Gently toss until all the ingredients are well combined and coated with the sauce.
Transfer salad to serving platter or divide salad onto individual bowls or plates. Garnish with scallions and sesame seeds.