Soba Noodle Salad with Ginger-Peanut Dressing

Name: Soba Noodle Salad with Ginger-Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ginger, minced; ¼ cup sweet rice wine (mirin); 1 tablespoon turbinado sugar or 1 tablespoon brown sugar; ¼ teaspoon sea salt; 3 tablespoons peanut butter; ¼ teaspoon cayenne pepper; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon sesame oil; 1 lb asparagus; 2 ounces fresh snow peas; 1 red bell pepper; 3 ounces shiitake mushrooms; 1 cup bean sprouts, rinsed; 8 ounces soba noodles; ¼ cup roasted peanuts, chopped

Servings: persons

2 tablespoons ginger, minced
¼ cup sweet rice wine (mirin)
1 tablespoon turbinado sugar or 1 tablespoon brown sugar
¼ teaspoon sea salt
3 tablespoons peanut butter
¼ teaspoon cayenne pepper
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 lb asparagus
2 ounces fresh snow peas
1 red bell pepper
3 ounces shiitake mushrooms
1 cup bean sprouts, rinsed
8 ounces soba noodles
¼ cup roasted peanuts, chopped

1
Combine all dressing ingredients in a small pan and whisk over low heat until smooth.
2
Set aside.
3
Trim the asparagus and cut into 2-inch pieces.
4
Cut snow peas into thirds after pulling the strings.
5
Cook the asparagus in boiling water for 3 minutes (time it!
6
).
7
Add the snow peas and cook another 30 seconds, then drain immediately in a colander and rinse with cold water until cool.
8
Pat the vegetables dry and put into a bowl.
9
Cut the pepper into 1/4 inch slices and slice the mushrooms thinly.
10
Toss the pepper and mushrooms with the asparagus, peas, and bean sprouts as well as 3 tbs of dressing, then refrigerate.
11
Bring a pot of water to a boil, break the soba noodles into halves or thirds, and cook until tender.
12
Drain and rinse.
13
Toss the noodles with the vegetable mix and the remaining dressing, then refrigerate for 15 minutes to let the flavors blend and the noodles absorb some of the dressing.
14
Garnish with peanuts and serve.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons ginger, minced, ¼ cup sweet rice wine (mirin), 1 tablespoon turbinado sugar or 1 tablespoon brown sugar, ¼ teaspoon sea salt, and more.

Yes, Soba Noodle Salad with Ginger-Peanut Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!