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 here 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. In addition, if you use extra buckwheat noodles, make extra sauce!

Print Recipe
Soba Noodle Salad with Peanut Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Course Lunch/ Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Thai Peanut Sauce
  • 1/4 cup natural peanut butter *made of peanuts and oil only - no added sugar
  • 2 Tbsp maple sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1 Tbsp lime juice or juice from 1/2 of a lime
  • 1/2 tsp white vinegar
  • 1/2 tsp sriracha
  • 1 Tbsp water more if needed
Soba Noodle Salad
  • 1/2 red pepper(s) sliced thin
  • 1/2 carrot(s) sliced into matchsticks
  • 1/2 zucchini(s) sliced into matchsticks
  • 1/4 red cabbage(s) sliced thinly
  • 1 cup edamame fresh or frozen
  • 1 cup kale or other hearty greens chopped
  • 1/4 cup cashews chopped, for topping
  • 1/4 cup cilantro for topping
  • 1/4 package buckwheat/ soba noodles
Course Lunch/ Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Thai Peanut Sauce
  • 1/4 cup natural peanut butter *made of peanuts and oil only - no added sugar
  • 2 Tbsp maple sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1 Tbsp lime juice or juice from 1/2 of a lime
  • 1/2 tsp white vinegar
  • 1/2 tsp sriracha
  • 1 Tbsp water more if needed
Soba Noodle Salad
  • 1/2 red pepper(s) sliced thin
  • 1/2 carrot(s) sliced into matchsticks
  • 1/2 zucchini(s) sliced into matchsticks
  • 1/4 red cabbage(s) sliced thinly
  • 1 cup edamame fresh or frozen
  • 1 cup kale or other hearty greens chopped
  • 1/4 cup cashews chopped, for topping
  • 1/4 cup cilantro for topping
  • 1/4 package buckwheat/ soba noodles
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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 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!

Want To Get Updates from Veggie Campus?

Join our mailing list to receive the latest Plant-Based Cooking and Lifestyle Tips!

You have Successfully Subscribed!