Soba Noodle Salad with Peanut Dressing (Vegan, DF, GF option)
by Shannon Joyner, Garden Companion Editor
With temperatures topping 100°F this past week, the idea of cooking was too much to contemplate. Alas,
woman cannot live by ice-cold watermelon alone (I tried), but just when I was getting desperate, I remembered
a package of buckwheat soba noodles in my pantry. Paired with a creamy tangy peanut dressing
and crispy vegetables, topped with roasted peanuts and sesame seeds, this satisfying and healthy pasta salad
(inspired by the one in the Endless Summer Cookbook by Katie Lee) was ready in the time it takes to boil
water. The chewy noodles carry a good amount of protein, fiber, and phytonutrients from the buckwheat,
the dressing provides a satisfying richness complete with healthy fats, the fresh vegetables are a delicious
contrast with their sweet juicy crunch, and the aromatic herbs show up as pops of pungent flavor. While it
can (did) stand alone as a meal on a hot night, it's also excellent as a side with crispy tofu or grilled shrimp,
and outstanding as a potluck dish (wait to add the veggies until right before serving so they don't wilt). Yum.
Soba Noodle Salad with Peanut Dressing (~4-6 servings)
Ingredients
9.5 ounce package of dried soba noodles
(most soba noodles contain wheat as well as buckwheat, but
similar amount of gf rice noodles provides a good gluten-free
option)
1/2 cup creamy peanut butter (or nut/seed butter of choice)
1/4 cup soy sauce (or gf tamari)
1/4 cup rice vinegar
2 T fresh lime juice
1 T toasted sesame oil
1 T chili crisp (I like Fly by Jing brand)
1 T honey or sweetener to taste
1 T grated fresh ginger
2 cloves garlic, grated
3 cups thinly sliced raw vegetables, whatever you have on
hand: I like julienned carrots and cucumbers, shredded Napa
cabbage, red bell pepper, snow peas, and bean sprouts, but use
your imagination—and your garden!
1 cup mixed cilantro, basil, and mint, roughly chopped
4 scallions, green and white parts, thinly sliced on a diagonal
2 T roasted salted peanuts
1 T toasted sesame seeds
Instructions
- Cook the noodles according to the package. Drain, and rinse in cold water, then drain again.
- While the noodles arecooking, place the peanut butter,
soy sauce, vinegar, lime juice, sesame oil, chili crisp, honey,
ginger, and garlic in a tall wide-mouthed jar, and blend until
smooth using an immersion blender (you can also whisk it by hand, or use a food processor).
Taste and adjust the seasoning.
- In a large bowl, combine the noodles and the dressing using tongs, tossing until evenly coated. Add
the vegetables, scallions, and herbs, and mix gently until evenly distributed. Sprinkle the peanuts and
sesame seeds over the top, and serve chilled or at room temperature. Best the same day it's made (the
vegetables will start to soften after they're in the dressing for a while), but you can cover and refrigerate
leftovers for up to three days.
♥
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