Soba Noodle Salad With Peanut Sauce Recipe

Ingredients

1 (16 oz) package of buckwheat/ soba noodles
1 cup kale, de-stemmed and chopped
1 cup carrots, cut into strips or grated
1 small bunch of spring onions or scallions, thinly sliced
1 cup cooked edamame
1/2 cup peanut butter
2 cloves of garlic, crushed and chopped
1/2 tbsp. fresh ginger, minced
1/8 cup rice vinegar
1/8 cup soy sauce or tamari
2 T honey or brown rice syrup
a pinch of cayenne pepper (optional)
1/4 cup – 1/2 cup warm water, to thin

Directions

Grab some fresh veggies from your local farmers market and whip up a batch of this noodle salad.

This recipe was orginially posted on my healthy living blog, Eating Bird Food.

1. Boil the noodles per package instructions. In the last two minutes or so of cooking toss in the kale. Drain noodles and kale, run under cold water for about a minute to stop cooking, and set aside.
2. Combine peanut butter, garlic, ginger, vinegar, soy sauce, honey and cayenne pepper in a medium bowl. Thin with warm water – the amount of water you’ll need depends on the consistency you want.
3. Gently toss the noodles, kale, carrots, spring onions and edamame with a big splash of the sauce. Add more sauce a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle ground pepper and sea salt if needed, and serve warm or at room temperature.

print recipe