Soba Noodle Salad Spicy Peanut Chicken Soba Salad Pinch Of Yum

comment icon 204 more comments It’s (mildly) spicy. It’s peanutty and noodley. It’s a friend to all vegetables. It’s salad that’s… not really a salad. It’s got big punchy flavor from fresh garlic and lime juice, and it’s extremely filling thanks to that creamy peanut sauce and the tangled pile of carbs known as soba noodles, and it’s also colorful and crunchy and fresh, so yes, it is my favorite category of food.

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Can We Talk About How Neat Soba Noodles Are?

First things first – soba is so cool. It comes in those little bunches wrapped with a little strip of cute paper, and after it’s cooked and soaked in some sauce (peanut sauce is life), it becomes so satisfying and chewy in the way that only the BEST noodle-based salads of the world can be. But hey, guess what? It’s also gluten free because soba = buckwheat. And guess what x2? This noodle situation is a dream for all those low-key cooks out there because it can be eaten straight-up cold. Delicious and colorful and flavor-boss-mode, right out of the fridge. Which is basically how I eat half of my noodles to begin with, so I guess this is all working out according to plan.

Soba Noodle Salad Your Way

For this recipe, I actually revisited an older soba noodle salad recipe from 2014-ish that had been long since forgotten and revised it just slightly: A little more heat, some new veg, and a swap of lime juice for vinegar. This is just how I did mine (bell peppers, chicken, sometimes some purple cabbage or cilantro), but you are looking at a recipe that is begging to be customized. Make it with extra chicken. Or meatless. With only green vegetables. Or spicier peanut sauce. It’s totally your call, and it’s totally going to be bomb delicious when you pull it out of the fridge for lunch/dinner/snack/repeat.

So What Are Soba Noodles Made Of?

Soba noodles are made from 100% buckwheat flour. So…what’s buckwheat flour then? Exactly what you’d think: flour ground from buckwheat. Buckwheat is naturally gluten-free and also has four times as much fiber than regular flour. Wowzers. Buckwheat flour gives soba noodles a very yummy and very delicious texture and flavor. And it’s good for you to boot! Would it be weird to say I am happy for you? Good things ahead, Soba Adventurer.

Let’s Keep The Noodle Salad Love Going

Lemongrass Vermicelli Salad (a serious showstopper) Peanut Noodle Salad (our favorite way to combine veggies, protein, and noodles) Chipotle Sweet Potato Noodle Salad with Roasted Corn (a plant-based favorite) Cashew Crunch Salad with Sesame Dressing (made with crunchy chow mein noodles…YUM)

Common Questions About Our Spicy Peanut Soba Noodle Salad

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5 tablespoons peanut butter 5 tablespoons water 5 tablespoons soy sauce, or tamari for gluten free 2 tablespoons sesame oil (optional – for flavor) 2 tablespoons honey juice of 1 lime 1 clove garlic 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance) 1/2 cup peanuts

For the Salad:

1 lb. chicken breast 1 red bell pepper 3–4 cups chopped purple cabbage 10 ounces soba noodles 1/4 cup fresh cilantro or basil to taste 1/4 cup crushed peanuts for topping

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