By adding a combination of colorful vegetables and a spicy Asian sauce, cold cooked soba noodles are transformed into a fabulous cold noodle salad. A typical Asian noodle salad includes cooked noodles, a variety or vegetables, and a flavorful dressing. Since the salad is served cold, it is an excellent choice for a summertime meal or side dish. With the addition of chili crisp, the noodles are elevated from “just another noodle salad” status to a tasty and exciting lunch or dinner dish. You’ll find chili crisp or chili crunch in the Asian aisle of the supermarket or online. I used Momofuku Chili Crunch, which is a super-flavorful mixture of chili peppers, onions, garlic, sesame seeds, shallots, and spices. When added to a dish, this simple chili condiment amps up the flavor and provides a pleasant kick.
How To Make A Cold Noodle Salad
- Make the peanut dressing. First prepare the peanut dressing in a bowl. Whisk together the peanut butter with the soy sauce, sweetener, lime juice, sesame oil, and chili crisp or chili crunch. You might want to thin the mixture with a bit of cold water.
- Cook the noodles. Bring a pot with 1 tablespoon of salt and about 3 quarts of water to a boil. Add the noodles and bring back to a boil; cook following the package instructions. Drain the noodles and rinse them in a colander under cold running water until they are cold. Set aside.
- Combine the ingredients. Toss the cooled noodles and vegetables with the dressing, starting with about half and adding more to taste. If there is any dressing left over, place it in a small bowl on the side for drizzling.
Variations
- You can use the vegetables you have on hand, such as shredded purple cabbage, bell pepper, small broccoli florets or broccoli slaw, red onions, radishes, snow peas, or edamame beans.
- Replace the creamy peanut butter with chunky.
- If you don’t have chili crisp, spice up the dressing with a bit of Sriracha sauce.
- Add cooked chicken, shrimp, or leftover diced meat for a heartier noodle salad. Or add a vegetarian protein, such as crispy fried tofu or a meat replacement.
Spicy Asian Cold Noodle Salad With Peanut Dressing
Add a combination of colorful vegetables and a spicy Asian peanut dressing, and soba noodles are transformed into a fabulous cold noodle salad perfect for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings 1x
Ingredients
For the Peanut Dressing
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce, Chinese dark or low sodium
- 1 1/2 tablespoons honey or maple syrup
- 1 1/2 tablespoons lime juice or rice vinegar
- 2 1/2 teaspoons toasted sesame oil
- 2 to 3 teaspoons chili crisp, or chili crunch
- 1/4 teaspoon garlic powder
- 3 to 5 tablespoons of water, or as needed
For the Salad
- 1 tablespoon Diamond kosher salt
- 8 ounces soba noodles
- 1 cucumber, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1 small carrot, cut into matchsticks
- 1 tablespoon toasted sesame oil
- 1/2 cup roasted peanuts, salted, chopped
- 4 green onions, trimmed and thinly sliced
- 1/2 cup cilantro leaves
- Lime wedges, for serving
- 2 to 3 tablespoons chopped peanuts, for serving
Instructions
- Combine the dressing ingredients in a bowl and stir until blended. Whisk 3 to 5 tablespoons of water into the dressing mixture until the dressing is thick yet pourable. Set aside
- Bring a saucepan with 3 quarts of water and 1 tablespoon of kosher salt to a boil over high heat. Add the noodles and stir to keep them from sticking together; continue to cook following the time as indicated in package directions. Drain the noodles in a colander and rinse them with cold water until cold.
- Transfer the cold noodles to a serving bowl and toss with the cucumber, bell pepper, carrot, and 1 tablespoon of toasted sesame oil.
- Just before serving, add about half of the dressing to the noodle and vegetable mixture. Toss and add more dressing, as desired. Top with the green onions, cilantro leaves, and a few tablespoons of chopped peanuts.
- Serve the noodle salad along with the lime wedges and any leftover dressing.
