Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
- 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.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: Stove Top
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 340
- Sugar: 7.2 g
- Sodium: 1257 mg
- Fat: 9.7 g
- Carbohydrates: 56.5 g
- Protein: 12.9 g
- Cholesterol: 0 mg
