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Cold Soba Noodle Salad with Cucumber and Creamy Peanut Dressing (Weeknight-Level Easy, Lunch-Box Perfect)

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 520
A quick and flavorful cold soba noodle salad featuring fresh cucumber, crunchy edamame, and a creamy peanut dressing, perfect for weeknights or lunchboxes.

Ingredients

Noodles

  • 8 ounces soba noodles (look for 100% buckwheat for the nutty flavor)
  • 1 teaspoon kosher salt (for salting the noodle water)

Vegetables

  • 1 english cucumber english cucumber (peeled into ribbons; substitute 2 small Persian cucumber)
  • 4 scallion scallions (thinly sliced; use both white and green parts)
  • 1 cup shredded carrot (store-bought or julienne 1 medium carrot)
  • 0.5 cup cilantro leaves (optional but bright; substitute mint or Thai basil)

Dressing

  • 1 tablespoon toasted sesame seed (for crunch and aroma; toast raw sesame in a dry pan if needed)
  • 0.33 cup creamy peanut butter (natural or conventional; if unsalted, add extra salt later)
  • 2 tablespoon soy sauce (use tamari if gluten-free; coconut aminos taste sweeter)
  • 1 tablespoon rice vinegar (unseasoned is best; seasoned is fine but reduce honey slightly)
  • 1 tablespoon lime juice (fresh gives the cleanest zing; substitute more rice vinegar if needed)
  • 1 tablespoon toasted sesame oil (a little goes a long way; don't substitute regular sesame oil)
  • 1 tablespoon honey (or maple syrup for vegan)
  • 2 teaspoon white miso (optional but adds savory depth; substitute 1 teaspoon extra soy sauce)
  • 1 teaspoon fresh ginger (finely grated; adjust up if you love ginger heat)
  • 1 teaspoon garlic (finely grated or minced; reduce to 1/2 teaspoon for milder flavor)
  • 0.5 teaspoon sriracha (or chili garlic sauce; increase if you want it spicy)
  • 0.25 cup warm water (to thin the dressing; add more by tablespoon until it pours easily)

Protein & Garnish

  • 1 cup shelled edamame (thawed if frozen; a quick protein boost that stays snacky and fresh)
  • 2 tablespoon roasted peanut (roughly chopped; substitute cashew or almond)
  • 2 tablespoon pickled ginger (optional, for extra zing and sushi-bar vibe)

Instructions 

  • Cook soba noodles in salted boiling water until al dente, then drain and rinse with cold water.
  • Prepare the dressing by whisking together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, miso, ginger, garlic, sriracha, and warm water until smooth.
  • In a large bowl, toss cooked noodles with cucumber ribbons, scallions, shredded carrot, cilantro, edamame, chopped peanuts, and pickled ginger.
  • Pour the dressing over the salad and toss to combine evenly.
  • Serve immediately or chill for 30 minutes for extra flavor.

Notes

For a vegan version, substitute honey with maple syrup and check for gluten-free soba noodles if needed.
Calories: 520kcal
Cost: $15
Course: Main Course, Salad
Cuisine: Japanese
Keyword: Peanut Dressing, Soba Noodles