I have been making Soba Noodles with Peanut Sauce for years. It’s healthy, full of flavor and only requires a blender and a pot of boiling water.
From a health standpoint, this recipe is vegan and if you sub tamari for soy sauce, it’s gluten free, too! Just make sure your soba is gluten free, though. It should be, but ya know, check the labels to confirm.
Of course, the cooking on this one is minimal because all you have to do is boil the noodles per the package directions. Then, toss them with peppers and carrots, and dress ’em up with the peanut sauce which you can make in the blender. And because soba cooks up so quickly (4 minutes to cook) this recipe comes together in less than 20 minutes.
Soba Noodles with Peanut Sauce
Per usual in my kitchen, I riff on this recipe all of the time, depending on what I have on hand. Change up the fresh veggies with bean sprouts, snow peas or shredded cabbage. The dressing can change too by adding other favorites like garlic chili paste, sriracha, or ginger. You make it yours!
This can be made ahead or taken to a potluck, too. My only recommendation is to wait to mix the dressing with the noodles and veggies until you’re ready to serve it. Soba loves to soak up moisture and will suck up all of your dressing if you pre-mix it. So, I typically put the veggies and soba in a container, then the dressing, cilantro and sesame in their own and then toss it all together when it’s ready to be served.
As for the temperature, if you serve this directly after cooking the noodles, it can be served warm. But, I like to pre-cook the noodles and then toss it all together later on, making it a cold dish. It’s great either way!
- Juice of 1 lime
- ⅓ cup peanut butter
- 2 Tbs agave nectar
- 2 Tbs soy sauce (tamari to make it gluten free)
- 2 Tbs ponzu
- ¼ cup rice wine vinegar
- ½ cup water
- 1 clove garlic
- 1 red bell pepper julienne
- 1 carrot spiralized
- 10 oz soba noodles prepared according to package directions
- sesame seeds and cilantro for garnish
- Combine lime juice, peanut butter, agave, soy sauce, ponzu, rice wine vinegar, water and garlic in a blender and blend until smooth.
- Combine peppers, carrot ribbons and noodles in a bowl and toss with peanut sauce.
- Garnish with sesame seeds and cilantro.