Sesame Ginger Noodle Salad
Sesame Ginger Noodle Salad
Ingredients
For the Salad
- 8 ounces soba noodles
- 2 carrots, medium, julienned
- 1 cucumber, medium, julienned
- 1 red bell pepper, medium, thinly sliced
- 4 green onions, thinly sliced
- 1 cup shelled edamame, frozen, thawed
For the Dressing
- 1/4 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon honey
- 1 teaspoon sriracha, optional
- 2 tablespoons water, or more, to thin
For Garnish
- 2 tablespoons toasted sesame seeds
- 1/4 cup roasted peanuts, chopped
Instructions
- 1
Cook the soba noodles according to package directions. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min - 2
While the noodles cook, prepare the dressing. In a medium bowl, whisk together the creamy peanut butter, low-sodium soy sauce, rice vinegar, toasted sesame oil, grated fresh ginger, minced garlic, honey, and sriracha (if using). Add 2 tablespoons of water and whisk until smooth. If the dressing is too thick, add more water, 1 tablespoon at a time, until it reaches a pourable consistency.
⏱️ 7 min - 3
In a large bowl, combine the cooked and cooled soba noodles, julienned carrots, julienned cucumber, thinly sliced red bell pepper, thinly sliced green onions, and thawed shelled edamame.
⏱️ 5 min - 4
Pour the prepared dressing over the noodle and vegetable mixture. Toss gently until all ingredients are evenly coated with the dressing.
⏱️ 3 min - 5
Divide the noodle salad among four serving bowls. Garnish each serving with toasted sesame seeds and chopped roasted peanuts. Serve immediately or refrigerate for later.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sesame Ginger Noodle Salad
Ingredients
For the Salad
- 8 ounces soba noodles
- 2 carrots, medium, julienned
- 1 cucumber, medium, julienned
- 1 red bell pepper, medium, thinly sliced
- 4 green onions, thinly sliced
- 1 cup shelled edamame, frozen, thawed
For the Dressing
- 1/4 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon honey
- 1 teaspoon sriracha, optional
- 2 tablespoons water, or more, to thin
For Garnish
- 2 tablespoons toasted sesame seeds
- 1/4 cup roasted peanuts, chopped
Instructions
- 1
Cook the soba noodles according to package directions. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 8 min - 2
While the noodles cook, prepare the dressing. In a medium bowl, whisk together the creamy peanut butter, low-sodium soy sauce, rice vinegar, toasted sesame oil, grated fresh ginger, minced garlic, honey, and sriracha (if using). Add 2 tablespoons of water and whisk until smooth. If the dressing is too thick, add more water, 1 tablespoon at a time, until it reaches a pourable consistency.
⏱️ 7 min - 3
In a large bowl, combine the cooked and cooled soba noodles, julienned carrots, julienned cucumber, thinly sliced red bell pepper, thinly sliced green onions, and thawed shelled edamame.
⏱️ 5 min - 4
Pour the prepared dressing over the noodle and vegetable mixture. Toss gently until all ingredients are evenly coated with the dressing.
⏱️ 3 min - 5
Divide the noodle salad among four serving bowls. Garnish each serving with toasted sesame seeds and chopped roasted peanuts. Serve immediately or refrigerate for later.
⏱️ 2 min