Chilled soba noodles get tossed with a glossy peanut-ginger sauce built from tamari, rice vinegar, fresh ginger, and garlic, then loaded up with crunchy red cabbage, carrots, bell pepper, and edamame for serious texture in every bite. A scatter of scallions and cilantro keeps things bright, while chopped peanuts and sesame seeds on top add that final crunch. It's a cold noodle salad that actually tastes better the next day, since the noodles soak up even more of that sauce in the fridge. Quick to toss together, easy to portion into bowls for lunches, and satisfying enough to eat as a full meal on its own. This one's a natural fit for a vegetarian spread, no extra thought required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring a large pot of water to a boil. Cook the soba noodles according to package directions until just tender with a slight chew, about 5–7 minutes. Drain in a colander and rinse thoroughly under cold running water until the noodles are cool and no longer sticky. Transfer to a large mixing bowl and toss with 1 tbsp toasted sesame oil to prevent clumping.
In a small mixing bowl, whisk together the peanut butter, tamari, rice vinegar, honey, 1 tbsp toasted sesame oil, grated ginger, grated garlic, and red pepper flakes until smooth. Add warm water 1 tbsp at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — about 3–4 tbsp total.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
