When I Can’t Decide What I Want to Eat, I Reach for These Soba Noodles

This cold soba salad makes the perfect packed lunch: The longer the noodles sit in the peanut dressing, the more flavorful they become.

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When you find something that works, you tend to stick with it. For me, this salad of soba noodles with ginger-peanut dressing just works, and I go for it again and again. It’s simple to make: Just prep the noodles, blitz up ingredients for the no-cook sauce in a food processor, and top with fresh veg right out of the crisper. Even if you’re zonked after a long day, you can handle that.

But then, the thing that makes this recipe even better: You can batch it up for lunches and dinners to come! The peanut dressing actually improves with time, getting better as it sits. So, if you’re even more zonked-out tomorrow night (or, say, you stay for an extra drink at happy hour) and wind up hungry in your kitchen considering ordering pizza, you’ll have a perfect little noodle gift from the you of the past.

Soba Noodle Salad with Ginger-Peanut Dressing



  • 6 oz. low-sodium soba noodles
  • ½ cup Maranatha Organic No Stir Peanut Butter
  • ¼ cup brown rice vinegar
  • 1 Tbs. maple syrup
  • 1 Tbs. minced fresh ginger
  • 2 tsp. low-sodium soy sauce
  • 1 clove garlic, peeled
  • 1 Tbs. lime juice
  • 1 tsp. fresh lime zest
  • ½ cup chopped cilantro, divided
  • 1 cucumber, peeled, seeded, and sliced (1½ cups)
  • 1 small red bell pepper, sliced (1 cup)
  • 1 large carrot, grated (½ cup)
  • 2 Tbs. chopped peanuts, optional


  1. Cook noodles in boiling salted water according to package directions. Drain and rinse under cold running water. Set aside.
  2. Purée peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest and half the cilantro in a blender or food processor until smooth and creamy. Gradually add 2 to 3 tbsp warm water to thin out mixture, if necessary.
  3. In a large bowl, toss together noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts, if using.


From Vegetarian Times

Nutrition Information

  • Calories 404
  • Carbohydrate Content 51 g
  • Cholesterol Content 0 mg
  • Fat Content 17 g
  • Fiber Content 17.4 g
  • Protein Content 13 g
  • Saturated Fat Content 4 g
  • Sodium Content 255 mg
  • Sugar Content 13.5 g