Cold Peanut Soba Noodles

"I'm a huge fan of cold peanut noodles, especially soba noodles. Soba noodles are Japanese buckwheat noodles, and are great for vegetarians. A 2-ounce (dry) serving of soba noodles has 8 grams of protein and 12% of the RDA of dietary fiber - and no cholesterol. Add different vegetables if you wish (shredded cabbage is good, or water chestnuts), and if you're not vegetarian, add soy-marinated chicken, shrimp or even salmon. Cook time is for boiling the noodles."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Hadice photo by Hadice
Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Combine sauce ingredients thoroughly.
  • Toss cooked soba noodles (or spaghetti) with vegetables.
  • Add sauce and combine to coat everything.
  • (Since the flavors are so intense, I like my noodles a little on the"dry" side-- you can make this dish more"saucy" if you wish.) Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.

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Reviews

  1. This is a great recipe! I'm always looking for quick, easy ways to use soba noodles. Good sauce to noodle ratio and nice flavor. The only change I made was to add some blanched broccoli. Perfect for a tasty on the go lunch or quick dinner!
     
  2. i actually joined just so i could rate this! i love this recipe- although i did substitute rice vinegar for white vinegar (with no noticeable flavor change) and i used 1/2 ginger flavored honey aand 1/2 agave. i used celery, tomatoes, cucumber and pineapple in place of the vegetables you mentioned as well, but the sauce was marvelous! will be making this again soon ^_^
     
  3. I'd give it 5, but my husband and 2 young boys don't like it that much. My husband says it's too peanut buttery and can't get through it. I've made this recipe quite a few times because I DO like it a lot and I keep scaling back on the p'nut butter hoping to get a better reaction from the hubby. Tonight I halved the p'nut butter amount and sub'd in a little tahini, but it was still a no. I do also love how all this can be done ahead of time. Thanks for sharing.
     
  4. Excellent simple noodle dish, I made it up to take to work for lunch and it was great!
     
  5. My family loves this recipe and I now make it regularly. It tastes best at room temp but stores well in the fridge and eaten cold is delicious too! A nice change for a side dish. I usually serve it along side an Asian Chicken or Beef entree.
     
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Tweaks

  1. i actually joined just so i could rate this! i love this recipe- although i did substitute rice vinegar for white vinegar (with no noticeable flavor change) and i used 1/2 ginger flavored honey aand 1/2 agave. i used celery, tomatoes, cucumber and pineapple in place of the vegetables you mentioned as well, but the sauce was marvelous! will be making this again soon ^_^
     
  2. I was really impressed with this recipe. To make it vegan, I substituted maple syrup for honey and it worked really well. I think cabbage would be a good ingredient to add. Thanks!
     
  3. We really enjoyed this. It was very easy and had tons of flavor. I added 2 grilled chicken breasts to the dish and used linguine instead of the actual soba noodles. Will make again. Thanks!
     
  4. Very good. You're right that it is intense - I think because soba noodles are more intense than spaghetti, but it's a good flavor, so having it concentrated is not a problem. I had to adjust the ingredients to what I had on hand, so I used cucumber instead of carrot and a mixture of peanut butter and tahini, and it was still tasty.
     
  5. I made this for my fiancee when I needed something I could make in advance. As she said, "It's a keeper." Following Meg's review, I substituted almond butter and slivered almonds for the peanut butter and peanuts. I made an extra serving's worth of sauce to make it saucier. I also used snow peas instead of red peppers. Delicious, easy and different!
     

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