I think my favourite salad may just be one with lots of noodles. Slurping up saucy noodles is just so incredibly satisfying, right? Adding crunchy veg, and a delicious spicy peanut sauce takes it up a whole new level. So that’s exactly what I did when I made these soba noodles with peanut sauce. It’s got so much kick from garlic to the spicy taste of sriracha that I think I could put this sauce on anything. Plus, it’s the perfect cold soba noodle salad to take with you wherever you go.
Pasta salads and noodle salads are the only way to go when you want a delicious leftover cold salad the next day. And I’m happy to say this holds up and tastes just as amazing the day after. And the celery and napa cabbage pair so well with the peanut sauce. Feel free to add any protein to it to make it a fuller meal, crispy or baked tofu would be great, or edamame. Or if you want animal protein, grilled chicken, or shrimp would also be great. Make it your own!
I’ve kept the ingredients on the lower end to keep these soba noodles with peanut sauce quick and easy to throw together. Here’s what you’ll need.
Soba noodles: soba noodles are a thin Japanese noodle made of buckwheat, which is a naturally gluten-free pseudo grain. However, many soba noodles are mixed with wheat flour to keep it from falling apart. You can read more about buckwheat here on Bon Appétit. Soba noodles are also higher in protein and fibre than other noodles which is another reason I love using them.
Napa Cabbage: Napa cabbage is a type of Chinese cabbage and is more leafy than regular green cabbage which is tightly wrapped. I like the texture of it better for salads like this, but if you can’t find it, feel free to use another type of cabbage.
Celery: celery was a clear choice to use here because of how well it pairs with peanut butter. Plus, the crunch it provides and the water content make it an ideal choice in this soba noodle salad.
Cilantro: I also love how cilantro pairs with peanuts, so this was a no-brainer for me. If you hate cilantro, try another herb instead, I think mint would also be great in here.
Peanuts: extra roasted and chopped peanuts provide flavour and crunch.
Ingredients for the Peanut Sauce
Peanut Butter: you can’t have a peanut sauce without peanut butter. I use natural peanut butter for this sauce.
I like this brand of peanut butter.
Tamari: tamari or soy sauce is great at providing that salty flavour to the sauce.
I like this brand of tamari.
Lime Juice: for acidity and brightness, fresh lime juice is key. I also like squeezing more lime juice on top of the soba noodle salad before eating.
Rice Vinegar: for acidity and to round out the flavours.
Honey/Maple syrup: to add a touch of sweetness, you can use honey (my preference) or maple syrup if you’re keeping it vegan.
Garlic: one garlic clove minced adds some more flavour to this sauce and really kicks it up a notch.
Sriracha: for some real kick and spice, I love adding sriracha. If you don’t want any spice, just omit it. Play around with an amount that feels good to you.
How to make this soba noodle salad
These soba noodles with peanut sauce are so easy to make, you can throw it together in about 20 minutes total. Here’s how to make it in five easy steps.
- First, make the peanut sauce. In a small bowl, whisk together all of the sauce ingredients and set this aside.
2. Next, you’ll want to cook the soba noodles. Follow the directions on the package. I personally use this brand of soba noodles and love how they cook. Rinse the noodles under cold water after to stop the cooking and help with any stickiness. Once you’ve done that, set them aside.
3. Now, you’ll want to chop your veggies. Slice the celery on the bias and chop the cabbage into thin strips. Roughly chop the cilantro and peanuts.
4. Place the soba noodles in a large bowl and add the veggies in.
5. Pour in the peanut sauce and use tongs to give everything a good toss. Add in the chopped cilantro and peanuts and toss gently.
how to store this cold soba noodle salad
Keep the peanut soba noodles in an airtight container in your fridge for up to 3 to 4 days.
When you’re ready to eat, add some more lime juice to it to loosen it if it feels very thick. If you have any leftover sauce, keep it separate and add to the soba noodles when you’re ready to eat.
Tips and other Info
- Make more sauce: if you like things really saucy (I do!), double the sauce and keep it stored separately from the soba noodle salad. This way, you can add more sauce when you’re eating leftovers. Plus, you can use this sauce in so many other ways too.
- Rinse the soba noodles: this is key to getting rid of some of the starch and making sure the noodles don’t stick together and get clumpy.
- Stir the soba noodles as they cook: it’s a good idea to stay close by as the soba noodles cook and give it a good stir fairly often.
Substitutions & Variations
- Keep it gluten-free: use pure buckwheat soba noodles like this brand. Or, use another type of gluten free noodle.
- Add protein: edamame or baked tofu cubes would be great in here. Or add some cooked shredded chicken, shrimp or even salmon on top. This will make it a fuller meal.
- Add more veggies: snap peas, shredded carrot or bell peppers would all be a great addition.
- Less spice: omit the sriracha or use less.
More noodle and pasta dishes to try:
- Vegan soba noodles with creamy tahini sauce and tofu
- Soba noodle salad with orange ginger miso sauce
- Spiralized sweet potato noodles with pesto and coconut bacon
- Sweet potato noodles with cashew cream sauce and bacon
- The best ever vegan kale pesto pasta
Are you ready to make this soba noodle salad with peanut sauce? Let’s get to it!
As always, if you make these soba noodles with peanut sauce please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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Soba Noodles with Peanut Sauce
An easy, under 30 minute soba noodle salad with peanut sauce, celery and cabbage. Crunchy, spicy and so delicious!
For the peanut sauce
For the soba noodle salad
- 8 ozs soba noodles
- 3 ribs celery sliced on this bias, leaves saved for garnish
- 2 cups napa cabbage thinly sliced
- 1/3 cup cilantro roughly chopped
- 1/3 cup peanuts roasted, salted, roughly chopped
In a small bowl, whisk together all of the sauce ingredients and set aside.
Bring a large pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse with cold water and set aside in a large bowl.
Add the celery and cabbage to the soba noodles.
Pour in the peanut sauce and use tongs to give everything a good toss. Add in the chopped cilantro and peanuts and toss gently. Serve cold, or refrigerate until ready to eat.