Save This Vegan Spicy Peanut Soba Noodle Salad combines the nutty flavor of buckwheat soba noodles with the creamy richness of peanut sauce and the refreshing crunch of colorful vegetables. The blend of textures and flavors creates a satisfying bowl that's as nourishing as it is delicious. The Asian-inspired dressing balances sweet, spicy, and savory notes perfectly, while the rainbow of vegetables adds visual appeal and nutritional value to this vibrant dish.
Save This recipe celebrates the art of balance in Asian cuisine. The hearty soba noodles provide a substantial base, while the rainbow of vegetables offers freshness and vibrant texture. The star of the show is undoubtedly the spicy peanut dressing—velvety, aromatic, and with just enough heat to wake up your taste buds without overwhelming them. Each bite delivers a perfect harmony of flavors that will transport you to street food stalls across Asia.
Ingredients
- Soba Noodles: 200 g (7 oz) soba noodles
- Crunchy Slaw: 1 cup (70 g) red cabbage, thinly sliced, 1 cup (70 g) green cabbage, thinly sliced, 1 medium carrot, julienned, 1 small red bell pepper, thinly sliced, 3 scallions, sliced, 1/2 cup (15 g) fresh cilantro, chopped
- Spicy Peanut Dressing: 1/3 cup (80 ml) natural peanut butter, 2 tbsp soy sauce (use tamari for gluten-free), 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp toasted sesame oil, 1–2 tsp sriracha (to taste), 2 cloves garlic, minced, 1 tsp fresh ginger, grated, 2–3 tbsp warm water (as needed to thin)
- Garnishes (optional): 2 tbsp roasted peanuts, chopped, 1 tbsp sesame seeds, Lime wedges
Instructions
- 1. Prepare the noodles
- Cook the soba noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- 2. Prepare the vegetable slaw
- In a large mixing bowl, combine the red cabbage, green cabbage, carrot, red bell pepper, scallions, and cilantro.
- 3. Make the spicy peanut dressing
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, garlic, and ginger. Add warm water, 1 tablespoon at a time, until the dressing is smooth and pourable.
- 4. Combine all components
- Add the cooked soba noodles to the bowl with the slaw. Pour the spicy peanut dressing over the mixture and toss until everything is evenly coated.
- 5. Serve and garnish
- Divide the salad among serving bowls. Garnish with chopped peanuts, sesame seeds, and lime wedges if desired. Serve immediately, or chill for 30 minutes for a colder salad.
Zusatztipps für die Zubereitung
Soba noodles cook very quickly, typically in 4-5 minutes, so watch them closely to prevent overcooking. The cold water rinse after cooking is crucial not just to stop the cooking process but also to remove excess starch that can cause the noodles to clump. For the vegetables, aim for uniform, thin slices to ensure they incorporate well with the noodles and absorb the dressing evenly. The dressing can be made a day ahead and stored in the refrigerator—just bring it to room temperature and whisk again before using.
Varianten und Anpassungen
For a gluten-free version, use 100% buckwheat soba noodles (check labels carefully as many contain wheat) and substitute tamari for soy sauce. To increase the protein content, add 1 cup of edamame or 200g of baked tofu cubes. For a lower-fat option, reduce the peanut butter to 1/4 cup and increase the amount of water in the dressing. If you're allergic to peanuts, substitute almond or sunflower seed butter. For extra crunch, add thinly sliced cucumber or bean sprouts just before serving.
Serviervorschläge
Serve this vibrant salad in wide, shallow bowls to showcase all the colorful ingredients. For a complete meal, pair it with steamed vegetable dumplings or spring rolls. This dish is excellent for outdoor dining as it can be served at room temperature. For a beautiful presentation, arrange the salad in a mound and place the garnishes artfully on top rather than mixing them in. Accompany with additional lime wedges and sriracha on the side for guests to adjust flavors to their preference.
Save This Vegan Spicy Peanut Soba Noodle Salad is more than just a meal—it's a celebration of fresh ingredients and bold flavors that come together in perfect harmony. The combination of chewy noodles, crisp vegetables, and creamy dressing creates a dish that satisfies on multiple levels. Whether enjoyed as a quick lunch, a light dinner, or as part of a larger spread, this colorful creation promises to delight the senses while providing balanced nutrition. Make a double batch of the dressing to keep on hand for quick meals throughout the week!
Recipe Guide
- → How should soba noodles be prepared for this dish?
Cook soba noodles according to package instructions, drain, then rinse under cold water to stop cooking and prevent sticking.
- → What gives the dressing its spicy kick?
Sriracha adds heat to the peanut dressing, which can be adjusted to taste for desired spiciness.
- → Can this dish be made gluten-free?
Yes, by using gluten-free soba noodles and tamari instead of soy sauce, this dish can be gluten-free.
- → What vegetables are included in the crunchy slaw?
The slaw combines red and green cabbage, carrot, red bell pepper, scallions, and fresh cilantro for texture and color.
- → Are there garnish suggestions to enhance flavor?
Chopped roasted peanuts, sesame seeds, and lime wedges add extra crunch, nuttiness, and brightness to the salad.
- → How can extra protein be added to this dish?
Adding baked tofu or edamame boosts protein content while maintaining the vibrant flavors.