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.
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.
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