Print: Cold Soba Noodle Salad

This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.

Prep

19 min

Cook

31 min

Servings

Difficulty

Medium

Ingredients

1 , 14 ounce
1 tablespoon toasted sesame oil
5 , 3-cup
1 cup shelled edamame
1 large carrot , shredded
4 greens onions , thinly sliced
0.5 cups chopped cilantro
1.25 cups Thai peanut sauce
5 , 2-ounce

Instructions

1 Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
2 Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
3 Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/cold-soba-noodle-salad