Soba Noodle Salad with Heavenly Peanut Sauce!

This meal was so fresh tasting and satisfying! It was time-intensive but next time I will make the sauce ahead of time and prep some of the veggies before too. It took me longer than I normally spend on weekday dinners. The good thing is there were leftovers to make lunches for us the next day! I love all the colors in the meal. I also loved that everyone can create their own meal and pick what they like. The peanut sauce is to die for!! Next time I will double that and freeze to have on had. You could literally put anything with this peanut sauce and it would taste good!

  • 1 Tbsp. fine sea salt
  • 1 head broccoli, cut into bite-size florets
  • 1/4 small purple or white cabbage
  • 1 package (8–9.5 oz.) soba noodles (buckwheat noodles)
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. Braggs liquid aminos
  • 1 red or yellow bell pepper, quartered and seeded
  • 1/2 cup loosely packed chopped cilantro leaves
  • 4 or 5 scallions, roots trimmed, white and green parts sliced
  • 1 jalapeno pepper, stem removed, sliced thinly or small bowl of kimchi (both optional)
  • 1/2 cup chopped roasted peanuts
  • 1 1/2 cups Peanut Sauce (recipe below)


Steam broccoli & cabbage.
Bring the same pot of water back up to a rolling boil and cook noodles according to the package directions. Drain, rinse under cold water, drain again thoroughly and transfer to a large salad bowl.
Toss noodles with sesame oil and soy sauce. Thinly slice cabbage and bell pepper. Arrange broccoli, cabbage, bell pepper, cilantro, scallions, and jalapeno on a large platter alongside noodles. Place peanuts in a small bowl. Warm peanut sauce in a small saucepan over low heat. Transfer to a medium bowl. Place platter in the center of the table and allow everyone to create their own soba noodle salads. Top with a generous serving of peanut sauce.

Peanut Sauce Ingredients:

  • 1 Tbsp. virgin coconut oil or extra-virgin olive oil
  • 1 yellow onion, diced
  • 1/2 tsp. fine sea salt
  • 3 cloves garlic, minced
  • 1 can (13.5 ounces) unsweetened coconut milk (preferably full fat)
  • 1/2 cup unsalted creamy peanut butter (100 percent peanuts)
  • 1 Tbsp Braggs Liquid Aminos
  • 1 Tbsp. coconut sugar
  • 1/2–1 tsp. red pepper flakes, depending on spice preference
  • 1 Tbsp. lime juice
  • 1/4 cup chopped peanuts (optional)

In a medium saucepan over medium-high heat, warm oil. Add onion and salt and cook, stirring occasionally, until soft but not brown, about 5 minutes. Add garlic and cook, stirring frequently, for 1 minute. Add coconut milk, peanut butter, soy sauce, sugar and pepper flakes. Bring to a simmer and whisk until peanut butter melts. Reduce heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens and the flavors meld, about 10 minutes. Remove pan from the heat and stir in lime juice. Using an immersion (stick) blender, if you have one, blend the sauce until smooth. Alternatively, transfer the sauce to the container of a blender and process until the sauce is smooth. To serve, fill a bowl with cooked brown rice, add your favorite sautéed veggies, top generously with the sauce, and garnish with the peanuts. Transfer any leftover sauce to a jar with a tight-fitting lid and refrigerate for up to 5 days. Or freeze individual portions in a silicone muffin tray and then transfer to a gallon-size freezer bag.


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