Soba Noodle Salad Recipe

Soba Noodle Salad

Serves 2, easy to double

Soba are traditional Japanese noodles that have a nutty flavor and are made with buckwheat. In this recipe, we toss the noodles with a delicious homemade peanut sauce and lots of crisp, vibrant veggies. Enjoyed at room temperature, it’s great for packing and taking for lunch.


  • 4 ounces soba noodles
  • 3/4 cup thinly sliced red or green cabbage
  • 1 red bell pepper, cut into matchstick pieces
  • 1 carrot, cut into matchstick pieces
  • 2 tablespoons chopped roasted peanuts
  • 1 green onion, thinly sliced on a bias
  • 1 teaspoon sesame seeds
  • 1/4 cup peanut butter (creamy or crunchy)
  • 1/2 tablespoons fresh lime juice (or unsweetened rice vinegar)
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1/2 teaspoon sriracha
  • 1 clove garlic, minced


  1. In a large bowl, vigorously whisk together peanut butter and 2 tablespoons warm water. Add remaining dressing ingredients and whisk until fully combined. Adjust flavor, to taste. Set aside.
  2. Bring a large pot of water to boil. Add soba and cook according to package directions. Drain. Transfer to bowl with dressing.
  3. Add cabbage, peppers, and carrots. Toss gently. Divide between two bowls and top with peanuts, green onion, and sesame seeds.
  4. Cook's Tip:
  5. The dressing is great to make when you are near the end of your peanut butter jar. Simply add the other ingredients directly to your remaining peanut butter and shake everything up in the peanut butter jar. Make a double batch and use the extra dressing with grilled chicken, fresh spring rolls, and sautéed spinach.


Amount Per Serving (based on 2 servings)
Calories: 530
Fat: 24 g
Saturated Fat: 4 g
Trans Fat: 0 g
Total Fat: 17 g
Cholesterol: 0 mg
Sodium: 690 mg
Carbohydrates: 63 g
Fiber: 8 g
Sugar: 12 g
Added Sugars: 5 g
Total Sugar: 16 g
Protein: 20 g
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