Vegetarian Asian Noodle Salad with Peanut Ginger Sauce
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz soba noodles (100% buckwheat)
- 1 tbsp toasted sesame oil
For the peanut sauce
- ⅓ cup natural peanut butter (no added sugar or oil)
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- ¼ tsp red pepper flakes
- 3–4 tbsp warm water
For the salad
- 2 cups red cabbage, thinly sliced
- 2 medium carrots, julienned or coarsely grated
- 1 red bell pepper, thinly sliced
- 4 scallions (green tops only), thinly sliced
- 1 cup shelled edamame, thawed if frozen
- ¼ cup fresh cilantro, roughly chopped
For serving
- ¼ cup dry-roasted peanuts, roughly chopped
- 1 tbsp sesame seeds (optional)
- lime wedges (optional)
Instructions
- 1
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.
- 2
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.
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