Cold Sesame and Peanut Soba Noodles are the ultimate easy summer meal. Packed with crunchy cucumber, edamame and tossed in a creamy sesame peanut sauce, this refreshing soba noodle salad is ready in just 20 minutes. Get the recipe below.
When the weather is hot, there are days when a simple salad just won't cut it. When the UK finds itself in a heatwave I always want to eat but can't stomach being in the kitchen for too long or eating anything heavy. That's where these cold soba noodles come in. They're light enough for warm days, yet filling enough to leave you properly satisfied!
Cold noodle dishes have long been enjoyed across East Asia, particularly during the hotter months. In Japan, chilled soba noodles are a summertime staple because of their refreshing taste and satisfying texture. Traditionally served simply with a dipping sauce, soba noodles also pair beautifully with bold, nutty dressings inspired by flavours found throughout Japanese and wider Asian cuisine. This where my recipe comes in!
These Cold Sesame and Peanut Soba Noodles take inspiration from those classic chilled noodle dishes, combining springy soba noodles with crisp cucumber, fresh spring onions and protein-rich edamame, all tossed in a creamy sesame and peanut sauce.
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Ingredients
Get your shopping list at the ready - all of these ingredients should be able to be found in your local supermarket in the UK:
- Soba noodles
- Edamame beans
- Cucumber
- Spring onions
- Ice cubes (for chilling the noodles)
For the sesame peanut sauce
- Smooth peanut butter
- Toasted sesame oil
- Soy sauce
- Rice vinegar
- Maple syrup
- Garlic
- Root ginger
- Cold water
Optional toppings
- Toasted sesame seeds
- Crushed peanuts
- Fresh coriander
- Chilli flakes
Overview of the steps
This is a straightforward recipe - almost bordering on being just an assembly job! To make these Cold Sesame and Peanut Soba Noodles you'll need to:
- Cook the soba noodles according to the packets instructions (usually ~5 minutes in boiling water).
- Drain the noodles and immediately plunge into iced water.
- Whisk together all sauce ingredients until smooth.
- Drain the noodles thoroughly.
- Toss noodles with the sauce, cucumber, spring onions and edamame.
- Serve chilled with your favourite toppings.
Hint: After chilling, drain the noodles thoroughly and toss them with the sauce just before serving. Excess water can dilute the dressing and make the noodles soggy.
Simple right?! Full instructions can be found in the recipe card below.
Substitutions
Need to change up some of the ingredients? Not a problem! Try one of these substitutions:
- Swap peanut butter for almond, cashew or sunflower seed butter.
- Use tamari instead of soy sauce for a gluten-free option.
- Replace maple syrup with honey (not vegan) or agave syrup.
- Substitute edamame with sugar snap peas or broad beans.
- Use rice noodles if you can't find soba noodles.
Variations
Put your own spin on the recipe with one of these variations:
- Spicy Version: Add chilli oil or extra chilli flakes to the sauce.
- Protein-Packed: Top with grilled tofu or tempeh.
- Extra Crunch: Add shredded carrots, red cabbage or radishes.
Equipment
- Large saucepan
- Colander
- Large bowl for ice bath
- Small mixing bowl
- Whisk
- Sharp knife
- Chopping board
- Measuring spoons
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the dressing as they sit, so stir through a splash of water or extra soy sauce before serving.
Top Tip
Always rinse and chill soba noodles in ice water immediately after cooking. This removes excess starch, prevents sticking and gives the noodles their signature springy texture.
Frequently asked questions
Plunging soba noodles into ice water stops them cooking, removes excess starch and creates the perfect chewy texture.
Yes. Prepare all the components up to a day ahead and store separately. Toss together just before serving for the freshest texture.
Absolutely. While traditionally served cold, the noodles are also delicious served warm or at room temperature.
The recipe
Cold Sesame and Peanut Soba Noodles
Equipment
- large saucepan
- colander
- Large bowl for ice bath
- Mixing bowl
- Whisk
- Sharp knife
- chopping board
- measuring spoons
Ingredients
- 250 g soba noodles
- 150 g edamame beans shelled
- 1 smalle cucumber seeds removed and sliced into half moons
- 4 spring onions sliced
For the sauce
- 4 tablespoon smooth peanut butter
- 2 tablespoon toasted sesame oil
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 clove garlic minced
- 1 teaspoon root ginger grated
- 2-4 tablespoon water
Optional toppings
- 1 tablespoon toasted sesame seeds
- 1 tablespoon peanuts roughly chopped
- fresh coriander leaves only
- 1 tablespoon chilli flakes
Instructions
- Bring a large pan of water to the boil. Add the soba noodles and cook according to the packet instructions until just tender (usually 5 minutes).
- While the noodles cook, fill a large bowl with cold water and plenty of ice cubes.
- Drain the cooked noodles immediately and transfer them straight into the ice water. Leave for 1-2 minutes to stop the cooking process, then drain well.
- In a large mixing bowl, whisk together the peanut butter, sesame oil, soy sauce, rice vinegar, maple syrup, garlic and ginger. Gradually add cold water until the sauce reaches a silky, pourable consistency.
- Add the chilled noodles, cucumber, spring onions and edamame to the bowl. Toss everything together until evenly coated in the sauce.
- Divide between bowls and serve.
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