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Cold soba noodles are paired with fresh veggies and crunchy peanuts, then tossed with a zesty dressing for this delicious salad recipe. It can be eaten on its own for a meatless Monday dinner, or packed into a lunchbox for a healthy lunch.
I make cold noodle salads often, but it’s easy to get in a rut and make the same elbow macaroni salads over and over. This zesty cold soba noodles salad recipe from the new Gooseberry Patch cookbook, Weeknight Dinners, helped to bring a little life to this lunchbox favorite!
If you cannot find Soba noodles (which I can easily find here, but some people cannot) then use whole wheat thin spaghetti noodles. This recipe is pretty versatile, too. If you want to add meat to it, boneless, skinless chicken breast or some ahi tuna would be fantastic with it.
Do you like cold soba noodles?
What are your favorite types of cold pasta salads?
Please let me know in the comments below.
I hope you enjoy this salad recipe!
Serving Size 4 oz.
1 hr, 5 Prep (inc. refrigeration & rest time)
10 minCook Time
1 hr, 15 Total Time
Ingredients
- 15 oz soba noodles
- 1 1/2 tsp sesame oil
- 1/3 C rice vinegar
- 1/3 C low sodium soy sauce
- juice and zest of 1 lime
- 2 TB brown sugar
- 2 cloves garlic, minced
- 2 tsp red pepper flakes (or less if that seems too much)
- 1 C carrot, shredded
- 1/4 C dry roasted peanuts,unsalted
- 1/2 C cilantro, chopped
Instructions
- Break noodles into 3 inch lengths and cook according to package directions.
- Drain and rinse with cold water, set aside.
- In a large serving bowl whisk together all ingredients except the last 3.
- Toss in the noodles then add the carrot, peanuts and cilantro.
- Refrigerate for at least an hour, toss before serving.
