Inspired by street-food flavors, this Thai-Inspired Peanut Soba Noodle Salad combines nutty buckwheat noodles, crunchy vegetables, and a luscious peanut dressing for a refreshing, make-ahead meal.

Experience & Expertise:
After tweaking the sauce consistency and veggie ratios, I achieved a dressing that clings perfectly to noodles without pooling.

Ingredients (serves 4)

• 8 oz soba noodles

• 1 cup shredded carrots

• 1 bell pepper, thinly sliced

• ½ cup edamame, shelled

• 2 green onions, sliced

• Fresh cilantro & lime wedges

Peanut Dressing:

• ¼ cup peanut butter

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp honey or maple syrup

• ½ tsp grated ginger

• Water to thin

Steps

1. Cook noodles: According to package. Rinse under cold water; drain.

2. Mix dressing: Whisk peanut butter, soy, vinegar, sweetener, ginger, and enough water until pourable.

3. Assemble salad: In bowl, combine noodles, veggies, and green onions. Pour dressing; toss to coat.

4. Garnish & serve: Top with cilantro and lime.

Make-Ahead Tip: Keeps up to 2 days refrigerated—stir before serving.