If you love the combination of noodles, crunchy veggies, and a rich flavorful Asian inspired peanut sauce, make this as soon as you can. It’s perfect for potlucks, weekday lunches, dinners, BBQs….or really any time you’re craving a noodley peanutty veggie packed meal in one with Asian flava.
It stores well in the fridge for several days thanks to hearty veggies like cabbage and carrots, and will keep you plenty satisfied whether you’re using it for lunch or dinner.
There’s something about creamy Asian peanut sauce paired with cool or room temp noodles that has always been a favorite of mine. The recipe for this dish is a simple but delicious version that I’ve been making and adjusting for a few years. It’s a thick but pourable peanut sauce with soy and ginger flavors. Once you have a good base, you can really experiment with adding and changing it to your liking––I’ve noted some of my favorite additions and tweaks below in the notes.
Swap ideas and nutrition notes:
- Unlike traditional wheat noodles, buckwheat noodles (made from the ancient grain buckwheat) are naturally gluten-free and higher in protein than traditional pasta. If you can’t find buckwheat (soba) noodles, feel free to use whole wheat spaghetti, regular spaghetti, or rice noodles. They will all have slightly different textures, but still work well with the other ingredients.
- Make it extra speedy by purchasing a pre-bagged slaw or grated veggies of your choice instead of shredded the veggies in your food processor. I’ve tried and liked broccoli slaw mixed with shredded carrots, kale and veggie slaw mixed with carrots, and a green and red cabbage mix.
- This recipe is vegan as written. If you prefer, you can swap in honey for maple syrup in the dressing; add shredded rotisserie chicken in place of the edamame or in addition to. I’ve also added baked tofu to this with great results (the peanut dressing soaks right into the tofu giving it a lot flavor.)
- This salad has all the components of a nutritionally balanced plant-based meal, so you can go ahead and use it as a main dish, or as a hearty side. I love making a batch and using it for lunches throughout the week.
- Serve the noodles room temperature or chilled, it’s delicious either way. Save the leftovers for tomorrow’s lunch and eat over a bed of greens or cabbage.
- Nutrition info: Calories: 499, Protein: 24 g, Carbohydrates: 60.9 g, Fiber: 9.2 g, Sugar: 8.9 g, Total Fat: 21.7 g, Sat. fat: 3.2 g, Sodium 347.9
Soba Noodle Veggie Slaw with Peanut Sauce
Creamy Asian peanut sauce coats nutty buckwheat noodles and crunchy veggies for a lunch, dinner, or side that is sure to satisfy. This is a balanced meal all in one. Feel free to use is as a main dish or a side, or add an additional protein like chicken, tofu, or shrimp to make it even heartier.
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Servings |
Prep Time |
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3-4 |
15 minutes |
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Servings |
Prep Time |
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3-4 |
15 minutes |
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Soba Noodle Veggie Slaw with Peanut Sauce
Creamy Asian peanut sauce coats nutty buckwheat noodles and crunchy veggies for a lunch, dinner, or side that is sure to satisfy. This is a balanced meal all in one. Feel free to use is as a main dish or a side, or add an additional protein like chicken, tofu, or shrimp to make it even heartier.
|
Servings |
Prep Time |
|
3-4 |
15 minutes |
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Servings |
Prep Time |
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3-4 |
15 minutes |
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|
Instructions
Cook noodles according to package directions, then rinse immediately with cold water. Note: save 2 tablespoons of the cooking water to use in the dressing.
Combine noodles, cabbage, carrot, edamame, and scallions in a medium bowl.
Whisk together all dressing ingredients until smooth, adding warm wate to thin dressing as needed.
Pour dressing over noodle salad and work through using two forks or tongs until well coated. Top with a squeeze of lime (optional).
Recipe Notes
Recipe tip: Rinse buckwheat noodles in cool water immediately after cooking to minimize sticking. Nutrition information per serving: Calories: 499, Protein: 24 g, Carbohydrates: 60.9 g, Fiber: 9.2 g, Sugar: 8.9 g, Total Fat: 21.7 g, Sat. fat: 3.2 g, Sodium 347.9 mg.
