Description
Turn to this easy, yummy vegan recipe for Soba Noodle Salad with Peanut Sauce for a filling, satisfying salad recipe that can be a meal in one that can be prepared in 20 minutes.
Ingredients
Scale
Soba Noodle Salad:
- 9.5 ounces dried soba noodles
- 8 ounces fresh snow peas, trimmed and halved
- 1 medium carrot, sliced into small matchsticks
- 3 green onions, white and green parts, sliced
- 1/3 cup peanuts, coarsely chopped
Peanut Sauce Dressing:
- 1 tablespoon rice vinegar
- 2 tablespoons orange juice
- 1 tablespoon agave nectar
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons creamy peanut butter
- ½ teaspoon minced fresh ginger
- 2 medium garlic cloves, minced
- ¼ teaspoon crushed red pepper
Instructions
- Bring a medium pot of water to a boil. Add the soba noodles and cook, uncovered, for about 4 minutes (or according to package directions). Do not overcook. Place in a colander and rinse with cold water, draining off the liquid.
- Transfer the rinsed, cooled noodles to a large mixing or serving bowl. Add the snow peas, carrot, and green onions and toss gently.
- In a small dish, make the peanut sauce by whisking together the vinegar, orange juice, agave nectar, soy sauce, sesame oil, peanut butter, ginger, garlic, and crushed red pepper.
- Add the sauce and toss to distribute well. Sprinkle with the peanuts.
- Serve at room temperature or chill until serving time. Makes 8 servings.
Notes
Make this recipe gluten-free by swapping out rice noodles for soba noodles and using a gluten-free soy sauce.
- Prep Time: 18 minutes
- Cook Time: 4 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 218
- Sugar: 4 g
- Sodium: 508 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 9 g