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Soba Noodle Salad


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Soba Noodle Salad

September 10, 2013

Soba Noodle Salad

Written By Kayla Seah

I made this healthy and delicous dinner a few weeks ago, and over and over again since then. I’m seriously in love with the texture and taste of soba noodles — I will find any excuse to use them in my cooking. They are a good, hearty whole grain and are most times made from buckwheat, which just so happens to be gluten-free. The chili peanut sauce adds a nutty flavour to the veggies and noodles. I whipped this recipe up for my guest blogging over on The Luxe Life, but really wanted to share it with my readers here in case you missed it. Find the recipe below: 


Soba Noodle Salad with Chilli Peanut Sauce



2/3 cup creamy peanut butter
1/4 cup (brown) rice vinegar
2 cloves garlic, minced and crushed into a paste (I used my garlic press)
1 teaspoon toasted sesame oil
2 tablespoons reduced sodium tamari
Big pinch of crushed red pepper flakes
1/4-1/2 cup hot water


Whisk together the sauce, adding the hot water bit by bit at the end. You want the consistency of thin yogurt. 



1 package of soba noodles
1 red bell pepper sliced thinly
2 carrots peeled and sliced thinly
3 spring onions chopped
1 half of one large cucumber, sliced thinly
A large handful of fresh basil chopped, about ¼ cup
2 tablespoons of black sesame seeds (white works too)




1/ Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to package directions (do not overcook them, they will get chewy!). Drain and rinse under cold water, separating the noodles with your fingers. Drain well and lay flat on a baking sheet until ready to prepare salad. 


2/ Toss all ingredients with noodles and peanut sauce. Season with salt and pepper and serve immediately.



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