Soba Noodle Salad

Name: Soba Noodle Salad
Yield: Serves 4-6
Ingredients: 1 cup (about 3 ounces/85 g) snow peas, thinly sliced lengthwise; 1 cup (110 g) grated or julienned carrots (about 2); 2 cloves garlic, finely minced; 1 teaspoon finely grated peeled ginger; 4 scallions, white and green parts, thinly sliced; 1 tablespoon toasted sesame seeds (optional); 1 cup (110 g) grated or julienned carrots (about 2); 1 red bell pepper, cored and thinly sliced lengthwise; 2 tablespoons fresh lime juice; 2 teaspoons toasted sesame oil; ¼ cup (60 ml) rice vinegar or white wine vinegar; ¼ cup (60 ml) rice vinegar or white wine vinegar; ½ cup (130 g) creamy peanut butter; ¼ cup (60 ml) soy sauce; 12 ounces (340 g) dried soba noodles or spaghetti; 12 ounces (340 g) dried soba noodles or spaghetti

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

Don’t get me wrong, I love a pasta salad made with mayo and some random chopped veggies, but sometimes I like to mix it up a bit and prepare something different, like this soba noodle salad. It is an excellent side dish to serve with grilled fish or chicken and also doubles as a main course for vegetarians.

Ingredients

12 ounces (340 g) dried soba noodles or spaghetti
½ cup (

Side dish
Main course
Summer
Pasta
Vegan

Method

Cook the noodles according to the package instructions, drain, and rinse.

While the noodles are cooking, in a small saucepan over low heat, whisk the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger together until the peanut butter melts and the dressing is smooth.

In a large bowl, combine the noodles and dressing, tossing until evenly coated. Add th