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Healthy Peanut Soba Noodles with Vegetable Salad

These cold noodles are the perfect thing to pack for a work lunch. They're vegetarian, but still full of protein, thanks to the soba noodles and peanut butter. Go ahead and double the recipe to cover lunch for another day.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 1 serving
  • Nutrition Info
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Kosher salt and freshly ground black pepper

2 ounces soba (buckwheat) noodles

1 tablespoon plus 1 1/2 teaspoons smooth peanut butter

1 teaspoon hoisin sauce

1/2 teaspoon chili-garlic sauce

1 tablespoon plus 1 teaspoon lime juice (from about 1 lime)

1 teaspoon toasted sesame oil

1/2 cup prepared coleslaw mix or thinly sliced green cabbage

2 tablespoons fresh cilantro leaves

1 scallion, thinly sliced

1/2 orange, red or yellow bell pepper, cut into thin strips

1/2 Persian cucumber, halved and cut into thin strips

2 sheets roasted seaweed snacks, cut into thin strips


Special equipment:
a 32-ounce plastic container or glass jar
  1. Bring a small pot of salted water to a boil. Add the soba noodles and cook according to the package instructions. Reserve 2 tablespoons of the cooking water, then drain the noodles and cool.
  2. Whisk together the peanut butter, hoisin, chili-garlic sauce, 1 tablespoon of the lime juice, 1/2 teaspoon of the sesame oil, the reserved 2 tablespoons noodle water and a large pinch salt in a medium bowl. Add the soba noodles to the sauce and toss to coat. Transfer the tossed noodles to a 32-ounce resealable plastic container or glass jar. 
  3. Whisk together the remaining 1 teaspoon lime juice, 1/2 teaspoon sesame oil, a pinch salt and a few grinds of black pepper in the same bowl. Add the coleslaw mix, cilantro, scallion, bell pepper and cucumber and toss to coat. Transfer to the container on top of the noodles. Pack the seaweed snacks separately. 
  4. When ready to eat, top with the seaweed snack strips and eat right out of the container (or transfer to a bowl).