This vibrant Soba Noodle Salad recipe is chock full of colorful bell peppers and a light peanut soy sauce. It’s a perfect summer salad!
- 8 ounces of soba noodles
- 1 tablespoons sesame oil
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon fresh grated ginger
- 2 tablespoons creamy peanut butter
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey or agave nectar
- Lime juice from 1/2 lime
- 2 large garlic cloves, minced
- 1 tablespoon red pepper flakes
- 1/2 yellow pepper, seeded and chopped
- 1/2 red pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 3 green scallions, thinly sliced
- Fresh chopped cilantro
- 1 tablespoon toasted sesame seeds
- Cook soba noodles according to package directions. Drain well and let cool. Place noodles in a large bowl. In a small bowl whisk together sesame oil, soy sauce, fish sauce, ginger, peanut butter, rice wine vinegar, honey, lime juice, minced garlic, and red pepper flakes.
- Pour sauce over noodles and toss well to coat. Toss in peppers, scallions, cilantro and sesame seeds. Serve cold or at room temperature.
- If you want to make this gluten-free, simply substitute the soy sauce for gluten-free soy sauce.
- If you can’t find soba noodles, try using spaghetti noodles instead. It will taste very similar.
- Try adding different proteins to this soba noodle salad, like tofu, chicken or shrimp. It’s super delicious and filling!
- You’re going to want a lot of dressing since the noodles will soak up quite a bit.
- To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don’t overcook.
Keywords: noodle salad, soba noodles, Japanese food