Soba Noodle Salad Recipe

Soba Noodle Salad

Serves 2, easy to double

Soba are traditional Japanese buckwheat noodles. In this easy lunch (or light supper) recipe, cold noodles are tossed with a really delicious homemade peanut sauce.


  • 4 oz soba noodles
  • 3/4 cup thinly sliced red or green cabbage
  • 1 small bell pepper, cut into matchstick pieces
  • 1 carrot, cut into matchstick pieces
  • Peanut Dressing:
  • 1/4 cup peanut butter
  • 2 Tbsp water, more as needed
  • 1 - 2 Tbsp lime juice or unsweetened rice vinegar
  • 1 Tbsp honey
  • 2 -3 tsp soy sauce, tamari, or coconut aminos, more to taste
  • 1/4 tsp red pepper flakes, more to taste, or 1/2 chili oil or sriracha
  • 1 clove garlic, minced
  • Optional Toppings:
  • thinly sliced chives or green onion, chopped Metropolitan Market Virginia Peanuts, sesame seeds or furikake


  1. In a mini-food processor (or whisk ingredients by hand until smooth), whirl peanut butter, 2 Tbsp water, 1 Tbsp lime juice, honey, 2 tsp soy sauce, red pepper flakes, and garlic until blended and smooth. Taste and add more water, lime, and soy to your taste. Set aside.
  2. Bring a large pot of water to boil. Add soba and cook according to package directions. Drain. Rinse noodles under cold water until cool. Drain again and transfer to a bowl.
  3. Stir in peanut dressing and toss gently. Divide noodles between two bowls and top with cabbage, bell pepper, and carrot. Add chives, peanuts, and sesame seeds, if you like. Cover and refrigerate.
  4. Cook’s Tips:
  5. Try sliced snow peas, radishes, or cucumber, diced or cut into matchstick pieces, instead of the veggies suggested above.
  6. Add strips of toasted nori or toasted seaweed snacks.


Amount Per Serving (based on 2 servings)
Calories: 480
Total Fat: 17 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 600 mg
Carbohydrates: 70 g
Fiber: 4 g
Total Sugar: 16 g
Added Sugars: 10 g
Protein: 20 g
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