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
Cook Time
7minutes
Servings Prep Time
3-4 15 minutes
Cook Time
7minutes
Ingredients
Noodles
Dressing
Instructions
  1. 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.
  2. Whisk together all dressing ingredients until smooth, adding warm wate to thin dressing as needed.
  3. 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.