(Last Updated On: December 13, 2018)

This is a really fun salad to make and so so easy! It is based off of a lunch we had at Herbivore, a plant-based restaurant in Taipei, Taiwan. We’ve had this several times since then and it’s perfect for a light lunch or dinner.

Notes: If you don’t have natural peanut butter, reduce the amount of maple syrup you put in at first to manage the sweetness. You can also use brown sugar if you don’t have maple syrup, you just may need more. If you use extra buckwheat noodles or veggies, make extra sauce!

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Soba Noodle Salad with Peanut Sauce
Votes: 4
Rating: 5
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Course Lunch/ Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Thai Peanut Sauce
  • 3/4 cup natural peanut butter *made of peanuts and oil only - no added sugar
  • 4 Tbsp maple syrup
  • 2 Tbsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 2 Tbsp lime juice or juice from 1 lime
  • 1 tsp white vinegar
  • 1 tsp sriracha more if you like it spicier
  • 1 Tbsp water more if needed
Soba Noodle Salad
  • 1 red pepper(s) sliced thin or julienned
  • 1 carrot(s) sliced thin or julienned
  • 1 zucchini(s) sliced thin or julienned
  • 1/4 red cabbage(s) sliced/ shredded thinly
  • 2 cups edamame fresh or frozen and thawed
  • 2 cups kale or other hearty greens chopped into small pieces
  • 1/2 cup cashews chopped, for topping
  • 1/2 cup cilantro chopped for topping (or Thai Basil)
  • 6 oz buckwheat/ soba noodles
Course Lunch/ Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Thai Peanut Sauce
  • 3/4 cup natural peanut butter *made of peanuts and oil only - no added sugar
  • 4 Tbsp maple syrup
  • 2 Tbsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 2 Tbsp lime juice or juice from 1 lime
  • 1 tsp white vinegar
  • 1 tsp sriracha more if you like it spicier
  • 1 Tbsp water more if needed
Soba Noodle Salad
  • 1 red pepper(s) sliced thin or julienned
  • 1 carrot(s) sliced thin or julienned
  • 1 zucchini(s) sliced thin or julienned
  • 1/4 red cabbage(s) sliced/ shredded thinly
  • 2 cups edamame fresh or frozen and thawed
  • 2 cups kale or other hearty greens chopped into small pieces
  • 1/2 cup cashews chopped, for topping
  • 1/2 cup cilantro chopped for topping (or Thai Basil)
  • 6 oz buckwheat/ soba noodles
Votes: 4
Rating: 5
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Add to Meal Plan:
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Instructions
  1. Mix all of the sauce ingredients except for the water together well. Add water 1 tablespoon at a time to thin out the dressing since you will mix this into the salad. You don't want it too thick or too thin. *Double the amount of sauce if making more noodles or veggies than in the instructions.
  2. Boil a pot of water and add the frozen or fresh edamame and cook for a minute or until softened.
  3. Boil a pot of water and add in the buckwheat noodles. Cook for 1-2 minutes or until cooked through. I like mine al dente. Drain the water out and set aside.
  4. While the buckwheat noodles are cooking, put all of the soba noodle salad ingredients from red peppers to kale in a bowl and mix. Once the noodles are done, add them to the salad and mix well.
  5. Pour the Thai Peanut Sauce over the salad and mix well. Serve in bowls and top with cilantro and cashews!