Soba Noodle Salad with Peanut Sauce
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
Servings: 4
Ingredients
for Peanut Sauce
- ¼ cup peanut butter almond butter or other nut butter
- ¼ cup rice vinegar
- 2 tablespoons soy sauce, plus more if needed or tamari for gluten-free
- 2 garlic cloves, finely minced
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 2 tablespoons hot water, plus more if needed
for Soba Noodle Salad
- 8 ounces soba noodles
- 4 Persian cucumbers, julienned
- 2 cups sugar snap peas, julienned
- 2 cups radish, finely shredded
- 4 generous handfuls baby spinach, finely julienned
- 2 cups shredded cooked chicken breast
- 1 scallion, julienned
- 1 tablespoon toasted 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.
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