Peanut Soba Noodle Bowls
Peanut Soba Noodle Bowls- buckwheat noodles and crisp vegetables are tossed in a tangy peanut sauce for a light and satisfying meal that’s packed full of Thai-inspired flavor. (vegan with gluten-free option)
Have you ever had soba noodles?
I’m kind of embarrassed by this but I didn’t try them for the first time until a few weeks ago. With warm weather approaching I’ve been craving light and cool dishes and I had them on my recipe list so I figured I’d finally give them a go. Turns out I’m a fan. BIG LEAGUE. ;)
If you’re not familiar with soba noodles they’re almost like a thin Japanese version of spaghetti made from buckwheat flour. Buckwheat is not only high in fiber and antioxidants but it’s also a great source of protein. When served with crisp fresh vegetables and creamy peanut sauce, soba noodles make for a light meal that’s surprisingly satisfying.
I guess you could say the peanut sauce is more Thai-inspired than Japanese but considering the soba noodles are served cold, I think it works perfectly.
The sauce has savory flavor from the tamari, sour from the rice wine vinegar, and sweet with a hint of caramel flavor from the coconut sugar. You may have to resist drinking it with a straw.
To add more depth to the sauce, I also used garlic powder and ground ginger because I had some in my pantry. If you really want to get fancy you can use 1 clove fresh garlic and about 1/4-inch ginger. I was too lazy for all of that business.
As complicated as it might seem, altogether this recipe takes about 20 minutes to make. You chop the veggies, whisk together the sauce and boil the noodles for just 4 minutes. That’s it!
You can prep them for delicious and healthy lunches during the week or a light and easy dinner option. I hope you love them as much as I do!
Peanut Soba Noodle Bowls
Yield: 4 bowls
Prep Time: 15
Cook Time: 5
Total Time: 20
- 6 ounces soba noodles*
- 1 and 1/2 cups shredded purple cabbage (about 1/2 small head)
- 1 cup shredded carrots
- 1/2 cup finely chopped green onion (about 6 green onions)
- 1 small red bell pepper, cored and thinly sliced
- 1 medium cucumber, seeded and thinly sliced
- 1/4 cup fresh cilantro
- 1/2 cup natural creamy peanut butter
- 2 tablespoons reduced-sodium tamari (or coconut aminos)
- 2 tablespoons rice wine vinegar
- 1-2 tablespoons coconut sugar
- 1-2 teaspoons ground ginger (or 1/4-inch fresh, minced)
- 1-2 teaspoons garlic powder (or 1 clove, minced)
- pinch of crushed red pepper (optional)
Bring a large pot of water to a boil and cook soba noodles as directed. Strain and rinse with cold water to keep from sticking together.
Meanwhile prepare the peanut-lime sauce by combining the peanut butter, tamari, and rice wine vinegar in a small bowl. Add 1 tablespoon coconut sugar, 1 teaspoon ground ginger, 1 teaspoon garlic powder and 2-4 tablespoons of water to thin, as needed. Taste test to see if you prefer more vinegar, coconut sugar, ginger, or garlic powder. You may also want to add salt if your peanut butter is unsalted. Add crushed red pepper and whisk until smooth.
Divide cooked soba noodles into 4 separate bowls and top with chopped vegetables. Serve with peanut sauce and enjoy!
*Be sure to use certified gluten-free soba noodles for allergies (such as Eden or King Soba)
Click Here for Nutrition Facts
Nutrition Facts are for 1 bowl or 1/4th of recipe
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This looks so fresh and yummy! I’ve never tried soba noodles, but they sounds like something I’d love. I love peanut sauces, but Riley is weird about them. I don’t understand what he doesn’t like about it!
I don’t get that either. Brandon is funny about peanut sauces too but he really liked this one!
I love soba noodles but then again I love all noodles if I’m being honest. ;) I used to make a recipe very similar to this and loved it. I’ll have to give yours a try.
I feel the same way. Life is so much better with noodles. :)
That sounds AWESOME! I’ve actually had soba noodles in my pantry for awhile and I haven’t had a good idea for them. This is perfect!
Thanks Liz! They’re so good!!
I’ve had soba noodles out but have never made them — I have no idea why! I love thai peanut flavors and these bowls look so delicious Sarah. I always have fresh ginger in the freezer so I can grate it right into my dishes any time because fresh ginger is a royal pain. I’ll be using it in this!
I love that tip! I’ll have to try that next time. Thanks Marcie!
I’ve never tried soba noodles, but have been meaning to for sooo long! You’ve definitely inspired me to join the Big League Soba Noodle Team! That peanut sauce is liiiiife!
Yesss I love soba noodles, and this dressing sounds awesome! I was on an Asian noodle kick a couple years back when I would make peanut sauces, and my hubs always would be like, “I don’t want peanut butter in pasta! That’s gross!” Ugh. But perhaps I will try it again & see if he likes it better now that he’s older & wiser ;-)
I am a weeee bit obsessed with soba noodles! I love them! And I also love anything with peanut sauce! This is like it was made for me! :) PS I buy those same noodles … and their ramen noodles! haha
Love, love, LOVE the flavors here, Sarah! And yaaas to soba! I’m a fan too – BIG LEAGUE (LOL!!). Aren’t they great? So versatile too! I’m loving this bowl and all it’s goodness, but its the sauce that steals the show! Well done my dear! :D
I’m so glad you got that reference, lol! Thanks for the kind words, Traci! <3
This sauce is a big nooooo for me. These flavors do not work well in the quantities suggested. First I tried it by the original recipe, and then tried adding more of different things like water and peanut butter to balance out the extreme sourness of it but I just couldn’t save it. With a different or reworked sauce, this could become an awesome dish instead of a wasted grocery trip. And how come none of the people who commented on this recipe even tried It?
Hi Yoon, I’m sorry to hear the sauce was too sour for you. You definitely should have been able to adjust it to your liking by adding more PB and coconut sugar though. There’s no reason it should have went to waste. Perhaps one of the ingredients was spoiled?
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So glad I found this recipe! I was looking for something good for a meal prep and cold soba is delicious! I added fresh herbs from the farmers market. Everything else was pretty much the same except i used regular cabbage instead of red but even the same brand of noodles. So glad I found this recipe and site for first time. I will be poking around for some more gems
Thank you so much for your review! I’m glad you enjoyed the recipe. :)
I loved this recipe, although I omitted the cabbage to avoid a trip to the market lol. I also changed up the sauce a bit by adding a teaspoon of sriracha and some miso broth to make it thinner. It was originally a bit too thick for my liking. We’re some picky eaters though. :) Very yummy!