Thai Peanut - Buckwheat Noodle Salad

Updated: Aug 5, 2019

Serves 4


For the Thai Peanut Sauce

1 large clove garlic

2 tbsp. toasted sesame oil

3 tbsp. smooth peanut butter

2 teaspoons grated fresh ginger

3 tbsp. fresh lime juice

2 tbsp. low sodium tamari

For the Salad:

4 ounces soba buckwheat noodles

1 (16 ounce/454g) bag frozen shelled edamame, thawed

1 red bell pepper

1/2 seedless cucumber, diced

1 carrot, julienned

4 green onions, chopped, plus more for serving

1/4 cup fresh cilantro leaves

sesame seeds, for serving


1. Make the Thai Peanut Sauce: In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger, lime juice, tamari and 2 to 3 tablespoons (30 - 4 ml) water. Process until combined.

2.Make the Salad: Cook the Soba noodles according to the instructions on the package. Be sure not to overcook them - they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and stir them with a fork for a minute, to avoid from sticking together.

3. Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.

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