Soba Noodle Vegetable Salad Recipe

Name: Soba Noodle Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red pepper, cut into thin julienned strips; 1 yellow pepper, cut into thin julienned strips; 1 small handful snow peas, cut into thin julienned strips; 1 large carrot, coarsely grated; 1 ½ cups diced pineapple (about 1/3 fresh pineapple); 2 green onions, thinly sliced; ¼ cup smooth peanut butter, room temperature; 1 ½ tablespoons rice wine vinegar; 1 tablespoon lime juice; 1 tablespoon low sodium soy sauce; 1 tablespoon fresh ginger, finely minced; 2 teaspoons sesame oil; 12-1 teaspoon chinese chili-garlic sauce; 8 ounces soba noodles; ½ cup of fresh mint, shredded or ½ cup coriander, chopped; ¼ cup peanuts, unsalted

Servings: persons

1 red pepper, cut into thin julienned strips
1 yellow pepper, cut into thin julienned strips
1 small handful snow peas, cut into thin julienned strips
1 large carrot, coarsely grated
1 ½ cups diced pineapple (about 1/3 fresh pineapple)
2 green onions, thinly sliced
¼ cup smooth peanut butter, room temperature
1 ½ tablespoons rice wine vinegar
1 tablespoon lime juice
1 tablespoon low sodium soy sauce
1 tablespoon fresh ginger, finely minced
2 teaspoons sesame oil
12-1 teaspoon chinese chili-garlic sauce
8 ounces soba noodles
½ cup of fresh mint, shredded or ½ cup coriander, chopped
¼ cup peanuts, unsalted

1
Bring a large pot of water to a boil.
2
Meanwhile, prepare vegetables and pineapple and place in a large bowl.
3
In a food processor, whirl peanut butter, vinegar, lime juice, soy sauce, ginger, sesame oil, 1/2 teaspoons chili garlic sauce.
4
Turn into a bowl.
5
Whisk in 3-5 tablespoons water to make a thick dressing.
6
Add soba noodles to boiling water.
7
Cook according to package directions until al dente.
8
Drain and rinse under cold running water until no longer hot.
9
Drain very well, and pat dry.
10
place in bowl with vegetable mixture.
11
Toss with dressing and mint.
12
Mix to combine.
13
For a spicier salad, add remaining chili sauce.
14
Sprinkle each serving with peanuts and a wedge of lime for squeezing over the top.

929

kcal

Calories

Fat

170

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.

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

My Personal Notes

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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: 1 red pepper, cut into thin julienned strips, 1 yellow pepper, cut into thin julienned strips, 1 small handful snow peas, cut into thin julienned strips, 1 large carrot, coarsely grated, and more.

Yes, Soba Noodle Vegetable Salad 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!

Soba Noodle Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions