Cold Peanut Soba Noodles Recipes

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AMAZING PEANUT SOBA NOODLES



Amazing Peanut Soba Noodles image

This is a deliciously fresh and easy recipe. It is best served cold but can also be served at room temperature. I guarantee you'll be having seconds!

Provided by Tarrin

Categories     Main Dish Recipes     Bowls

Time 1h11m

Yield 4

Number Of Ingredients 17

2 (8 ounce) packages soba noodles
1 ½ tablespoons canola oil
1 onion, diced
3 cloves garlic, minced
2 teaspoons grated fresh ginger root
1 cup shredded carrots
1 red bell pepper, diced
4 scallions, diced, divided
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 tablespoon sesame oil
2 teaspoons sriracha hot sauce
2 teaspoons brown sugar, or to taste
1 cucumber, sliced
2 teaspoons rice vinegar
1 tablespoon toasted sesame seeds
1 lime, cut into wedges

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.
  • Heat canola oil in a saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onions are translucent, 3 to 4 minutes. Add carrots, red bell pepper, and half the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.
  • Mix soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds to the bowl, toss again. Chill for 30 minutes or more; garnish with remaining scallions and serve with lime wedges.

Nutrition Facts : Calories 586 calories, Carbohydrate 101.8 g, Fat 14.9 g, Fiber 3.3 g, Protein 21.3 g, SaturatedFat 2.1 g, Sodium 1733.9 mg, Sugar 8.4 g

CHILLED PEANUT SOBA NOODLES



Chilled Peanut Soba Noodles image

Provided by Claire Robinson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Kosher salt
8 ounces soba (buckwheat) noodles
1/4 cup natural crunchy peanut butter
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
2 to 3 teaspoons chili sauce (recommended: Sriracha)

Steps:

  • Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.
  • Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.
  • Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.

COLD PEANUT SOBA NOODLES



Cold Peanut Soba Noodles image

I'm a huge fan of cold peanut noodles, especially soba noodles. Soba noodles are Japanese buckwheat noodles, and are great for vegetarians. A 2-ounce (dry) serving of soba noodles has 8 grams of protein and 12% of the RDA of dietary fiber - and no cholesterol. Add different vegetables if you wish (shredded cabbage is good, or water chestnuts), and if you're not vegetarian, add soy-marinated chicken, shrimp or even salmon. Cook time is for boiling the noodles.

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons peanut butter
1 tablespoon soy sauce
2 tablespoons honey
2 tablespoons water
1 clove garlic, minced
1/2 tablespoon rice vinegar
2 teaspoons sesame oil
crushed red pepper flakes (to taste)
4 ounces cooked soba noodles (or regular spaghetti)
1/2 red bell pepper, cut in strips
1/2 cup julienned carrot
2 green onions, sliced
1/2 cup peanuts (I like the Spanish redskins; roasted will do, also)

Steps:

  • Combine sauce ingredients thoroughly.
  • Toss cooked soba noodles (or spaghetti) with vegetables.
  • Add sauce and combine to coat everything.
  • (Since the flavors are so intense, I like my noodles a little on the"dry" side-- you can make this dish more"saucy" if you wish.) Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.

Nutrition Facts : Calories 362.5, Fat 19.6, SaturatedFat 3.3, Sodium 567.4, Carbohydrate 39.5, Fiber 3.5, Sugar 12.5, Protein 13.8

COLD PEANUT SOBA NOODLES WITH CHICKEN



Cold Peanut Soba Noodles With Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

12 ounces soba (buckwheat) noodles
1 cup frozen shelled edamame
1/2 cup peanut butter
2 tablespoons rice vinegar (not seasoned)
1 tablespoon soy sauce
2 teaspoons grated peeled ginger
1 teaspoon sesame oil
1 teaspoon Asian chili sauce (such as Sriracha or sambal oelek)
Kosher salt
1 cup shredded rotisserie chicken
1 cup diced cucumber
1/2 cup chopped scallions

Steps:

  • Bring a large pot of water to a boil. Add the soba noodles and edamame and cook as the noodle label directs. Reserve 1 cup cooking water, then drain the noodles and edamame and run under cold water until cool.
  • Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil and chili sauce in a large bowl. Add 1/2 cup of the reserved cooking water and whisk until smooth. Add the noodles and edamame, season with salt and toss to combine (add more cooking water to loosen, if needed). Divide among shallow bowls and top with the chicken, cucumber and scallions.

Nutrition Facts : Calories 652, Fat 25 grams, SaturatedFat 5 grams, Cholesterol 57 milligrams, Sodium 1446 milligrams, Carbohydrate 78 grams, Fiber 5 grams, Protein 38 grams

COLD SOBA NOODLES



Cold Soba Noodles image

Provided by Catherine McCord

Categories     Kid-Friendly     Quick & Easy     Dinner     Lunch     Healthy     Vegan     Noodle     Weelicious     Small Plates

Yield Serves 4 - 6

Number Of Ingredients 13

1 9.5 ounce package soba noodles
1 cup shelled edamame
1 small red bell pepper, julienne
1 cup cubed firm tofu
1/4 cup almond or peanut butter
2 tablespoons vegannaise or mayonnaise
2 tablespoons braggs liquid aminos or soy sauce
1 tablespoon rice wine vinegar
2 teaspoons honey or agave
1 garlic clove
1 inch piece ginger, peeled and chopped
1 tablespoon sesame oil
1/4 cup vegetable or grape seed oil

Steps:

  • Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.
  • Cook noodles for 2-3 minutes.
  • Drain and run under cold water until cool to touch.
  • Add the noodles to a large bowl with the edamame, bell pepper and tofu.
  • Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
  • Pour sauce over the noodles and toss to combine.
  • Serve.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE



Cold Noodle Salad With Spicy Peanut Sauce image

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

Provided by Hetty McKinnon

Categories     dinner, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 17

Kosher salt
10 ounces soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tablespoon sesame oil
1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving
1/2 cup smooth peanut butter (not natural)
1/4 cup soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice (from 1 lime)
1 tablespoon sesame oil
2 teaspoons chile oil or hot sauce, plus more to taste
1 garlic clove, grated

Steps:

  • Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
  • Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
  • Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
  • Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
  • When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

COLD PEANUT NOODLES



Cold Peanut Noodles image

Make and share this Cold Peanut Noodles recipe from Food.com.

Provided by Parsley

Categories     Spaghetti

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb spaghetti, can use linguine
1 cup shredded carrot
1 cup chopped scallion
1/2 cup thinly sliced red bell pepper
1/4 cup chopped cilantro, can use parsley
1/3 cup smooth peanut butter
1/4 cup reduced sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon black pepper
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon hot sauce, I use red pepper flakes
sesame seeds, for garnish (optional)

Steps:

  • Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
  • Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
  • In a small bowl, whisk together the sauce ingredients until smooth.
  • Drizzle the sauce over noodles mixture; toss to coat well.
  • Serve room temp or cold.
  • Garnish with sesame seeds if desired.

Nutrition Facts : Calories 351, Fat 11.5, SaturatedFat 2, Sodium 336.8, Carbohydrate 51.8, Fiber 3.5, Sugar 7.4, Protein 11

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