If you haven't worked with soba yet, it's time to acquaint yourself with these protein- and fiber-filled buckwheat noodles. They help bulk up many salad and soup recipes, but they also stand strong on their own. Treat your taste buds to this Thai-inspired salad everyone will love. Smooth and tangy ginger peanut dressing complements the chewy noodles and crisp veggies. This is one recipe you'll love having for leftovers the next day, since the flavors develop with time.

Soba Noodle Salad With Ginger Peanut Dressing

Soba Noodle Salad With Ginger Peanut Dressing

Ingredients

  1. 6 ounces low-sodium, 100-percent buckwheat soba noodles
  2. 1/2 cup creamy peanut butter
  3. 1/4 cup brown rice vinegar
  4. 1 tablespoon agave nectar or maple syrup
  5. 1 tablespoon minced fresh ginger
  6. 2 teaspoons low-sodium soy sauce
  7. 1 clove garlic, peeled
  8. 1 tablespoon lime juice
  9. 1 teaspoon fresh lime zest
  10. 1/2 cup chopped cilantro, divided
  11. 1 cucumber, peeled, seeded, and sliced
  12. 1 small red bell pepper, sliced
  13. 1 large carrot, grated
  14. 2 tablespoons chopped peanuts, optional

Directions

  1. Cook noodles in boiling salted water according to package directions. Drain and rinse under cold running water.
  2. Puree peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and 1/4 cup cilantro in blender or food processor until smooth and creamy, adding 2 to 3 tablespoons of warm water to thin, if necessary.
  3. Toss together noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts, if using.

Nutrition

Calories per serving
424
Average ( votes):