So Good Soba Noodle Salad

Total Time:
35 min
25 min
10 min

6 servings

  • Salt
  • One 1-pound package soba noodles
  • 5 tablespoons soy sauce
  • 1/4 cup peanut butter, preferably freshly ground
  • 2 tablespoons sesame oil
  • 2 tablespoons light brown sugar (see Cook's Note)
  • 1 tablespoon chili paste, preferably sambal oelek
  • 2 tablespoons sesame seeds, toasted
  • 3 scallions, sliced
  • 2 mini English cucumbers, sliced or 1/2 large English cucumber, diced
  • 2 carrots, julienned
  • Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 8 minutes. Drain, rinse with cold water and place in a large mixing bowl.

  • In a blender, combine the soy sauce, peanut butter, sesame oil, brown sugar and chili paste. Blend until the sauce is smooth and has a thick but pourable consistency. If it is too thick, add a tablespoon or 2 of hot water to thin. Add the sesame seeds and give it a quick pulse.

  • Pour the sauce onto the noodles and mix thoroughly to coat. Mix in the scallions, cucumbers and carrots and toss to coat. Refrigerate until ready to serve.

Cook Notes: If you can't find mini English cucumbers substitute 1/2 large English cucumber, diced.

If you use regular peanut butter reduce the amount of brown sugar to 1 tablespoon.

If using regular peanut butter, reduce the amount of brown sugar to 1 tablespoon.

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