Cold Sesame and Peanut Soba Noodles

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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.

Prep Time15

Cook Time5

Total Time20

Course: Dinner, lunch, Main Course

Cuisine: Japanese

Diet: Vegan, Vegetarian

Keyword: cucumber, edamame, garlic, maple syrup, peanut butter, rice vinegar, root ginger, sesame oil, soba noodles, spring onions

Servings: people

Calories: 457.9kcal

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.

Nutrition