Cold Soba Noodle Salad with Spicy Peanut Sauce

Updated March 12, 2025

Recipe Highlights

• Total Time: 20 minutes

• Prep Time: 10 minutes (excluding cooling time)

• Cook Time: 10 minutes (for soba noodles)

• Rating: 4/5 (based on 9,106 reviews)

• Reviews: 759 comments

Ingredients

Core Components

• Soba Noodles: 200g (7oz) dried Japanese buckwheat soba noodles (adjust quantity to taste)

• Crunchy Vegetables: A mix of raw, shredded/cut vegetables (e.g., napa cabbage, julienned carrots, thinly sliced fennel, blanched asparagus spears, or chopped broccoli/cauliflower florets)

• Spicy Peanut Sauce Base:

• 2–3 tbsp peanut butter (or substitute with cashew, almond, sunflower seed, or tahini butter)

• 1–2 tsp chili paste/sriracha (adjust for spice preference)

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated

• 1 tbsp low-sodium soy sauce

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tsp brown sugar (or honey)

• Pinch of salt

• 2–4 tbsp warm water (for adjusting consistency)

Instructions

1. Prepare the Soba Noodles

Bring a large pot of salted water to a boil. Add soba noodles and cook according to package instructions (typically 5–7 minutes for al dente texture). Note: Soba noodles are best when slightly undercooked (they finish “cooking” in the chilling step).

• Drain noodles immediately and rinse under cold running water until fully cooled (this stops cooking and preserves a crisp, chewy texture).

• Transfer to a bowl, toss with 1 tsp neutral oil (e.g., sesame oil) to prevent clumping, then refrigerate for 15–20 minutes to chill further.

2. Make the Spicy Peanut Sauce

In a medium bowl, combine all sauce ingredients except water:

• Start with peanut butter and chili paste, mixing until smooth.

• Add minced garlic, grated ginger, soy sauce, rice vinegar, brown sugar, and salt. Stir thoroughly to dissolve sugar and integrate flavors.

• Gradually add warm water, 1 tbsp at a time, until the sauce reaches a smooth, pourable consistency (it will thicken slightly when stored, so add an extra splash of water if needed before serving).

3. Assemble the Salad

In a large serving bowl:

• Combine the chilled soba noodles with fresh, chopped vegetables (e.g., shredded cabbage, julienned carrots, or sliced fennel).

• Pour the prepared peanut sauce over the noodle-vegetable mixture. Toss gently to ensure even coating and distribute flavors.

• Optional garnishes: Crushed roasted peanuts, fresh cilantro, or a drizzle of toasted sesame oil.

Make Ahead & Storage Tips

• Soba Noodles: Cooked, chilled noodles can be stored in an airtight container in the refrigerator for up to 2 days.

• Spicy Peanut Sauce: Prepared sauce keeps well in the fridge for 3 days; stir in additional water if it thickens too much.

• Assembled Salad: Best served immediately for optimal crispness. If storing partially, keep noodles and sauce separate to avoid sogginess.

Key Notes: Both the soba noodles and peanut sauce can be prepared ahead of time, allowing for efficient meal assembly. The vegetable mix is highly adaptable—substitute with whatever crunchy, raw produce is available for a customized twist.