Spicy Peanut Soba Noodle Salad
This spicy peanut soba noodle salad is easy to throw together and bursting with Asian flavors! Toss soba noodles with shredded chicken, colorful peppers, and spicy peanut sauce. A noodle salad everyone will love!
That’s kind of how this peanut soba noodle salad came about.
It was good kitchen math. What have I got in the refrigerator + how long will it take (i’m starving) + something that’s full of flavor = happy me. This soba noodle salad was exactly what I needed. And because I couldn’t keep this little flavor explosion all to myself, i’m sharing it with you!
Classic craving food that’s combined to make a meal that is sure to please even the pickiest of eaters. Hello! Peanut butter, need I say more? And noodles, who doesn’t love that?
Most of these ingredients are probably in your kitchen right now. Minus the noodles. But even if this means a quick trip to the store, it’s worth it. Because this is one of those meals where even leftovers are gloriously welcomed.
These are soba noodles. They’re Japanese noodles that are made with buckwheat flour. They have a slightly nutty flavor. Soba noodles are perfect for this recipe because the nuttiness pairs so well with the sesame oil and peanut butter in this recipe.
If you’ve got little one’s to please, regular old spaghetti works really well too.
I’m calling this a salad because it’s full of vegetables and creamy peanut dressing. This is a cold salad that makes for a gourmet boxed lunch. You’re going to look forward to lunchtime when this little gem is waiting for you.
The tangy, spicy peanut dressing used in this recipe isn’t limited to just this salad. Toss on a coleslaw cut cabbage and matchstick carrots for a quick side salad. I would have this dressing in the fridge at all times, in a perfect world. It’s as simple as tossing a few ingredients into the blender (or food processor) and giving it a good whiz!
The dressing isn’t so spicy that it’ll send you running for a jug of water. Just the kind of spicy that gives you a little tingle on your tongue and urges you to never stop eating it.
For the salad:
- 10 oz cooked soba noodles (see notes)
- 1 lb. of cooked shredded chicken (shredded rotisserie chicken works too)
- 2 bell peppers, cut into stripes (red, yellow, orange green, whatever you've got on hand)
- 1/2 cup of matchstick carrots
- 5 scallions, chopped (whites and greens both)
- 1/4 cup cilantro leaves
- 1/4 cup peanuts
- salt and pepper to taste
For the salad dressing:
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 5 tablespoons peanut butter
- 6 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha sauce
- 1/2 teaspoon red pepper flakes
- For the salad dressing: Heat the sesame oil in a skillet, add the ginger and garlic and sauté for 2 minutes. Do not let the oil burn, you want the flavor to just infuse into the oil.
In a blender or food processor combine the infused oil, peanut butter, soy sauce, honey, water, rice vinegar, sriracha sauce, and red pepper flakes. Blend until all the ingredients are completely mixed.
- For the salad: In a large bowl, toss the noodles, shredded chicken, bell peppers, carrots, scallions, cilantro leaves, and peanuts. Pour the dressing over the salad. Toss until all the ingredients are combined. Season with salt and pepper if needed.
For the soba noodles: Bring a large pot of salted water to a boil over high heat. Cook the soba noodles until just tender according to package directions, 6 to 7 minutes. Drain and run the noodles under cool water to stop cooking. Drizzle with a little sesame oil and toss so they don't stick together.