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Soba Noodle Salad & Ginger Peanut Dressing

Wednesday, July 2013

  • 170 grams low-sodium soba noodles
  • 1/2 cup peanut butter (or nut butter)
  • 1/4 cup brown rice vinegar
  • 1 tablespoon agave nectar or maple syrup
  • 1 tablespoon minced fresh ginger
  • 2 teaspoon low-sodium soy sauce
  • 1 clove garlic, peeled
  • 1 tablespoon lime juice
  • 1 teaspoon fresh lime zest
  • 1/2 cup chopped cilantro, divided
  • 1 cucumber, peeled, seeded, and sliced
  • 1 small red capsicum, sliced
  • 1 large carrot, grated
  • 2 tablespoon chopped peanuts (optional)


  1. Cook noodles in boiling salted water according to package directions. Drain, and rinse under cold running water.
  2. Purée peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and 1/4 cup cilantro in blender or food processor until smooth and creamy, adding two to three tablespoons of warm water to thin, if necessary.
  3. Toss together noodles, cucumber, cucumber, carrot, and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts to taste.

Serves four.

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Soba Noodle Salad & Ginger Peanut Dressing