Japanese soba noodles are made from buckwheat that's stone-ground within 24 hours or the flour loses its nutty flavor.
Miso Peanut Soba Noodle Salad
Elevate your lunchtime game with this refreshing Miso Peanut Soba Noodle Salad! Packed with chewy soba noodles, vibrant edamame, and a creamy miso peanut dressing, this no-cook dish is as delicious as it is easy to whip up. Perfect for meal prep, it's a tasty way to fuel your day without breaking a sweat!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 cups Kale coleslaw kit (for convenience or substitute for purple cabbage) (480 ml)optionalsubstitute for purple cabbage
- 4 baby cucumbers (or 1 large)optionalor 1 large cucumber
- 15g fried shallots (0.53 oz)
- 1/4-1/2 cup water (or until desired thickness - you want this very runny as the noodles will soak the moisture up) (60-120 ml)or until desired thickness
🫙Pantry Staples(3)
- 2 tbsp 100% natural peanut butter (28 g)
- 1 tbsp sesame oil (15 ml)
- 270g dry soba noodles (9.53 oz)
🧂Spices & Seasonings(1)
- Fresh Coriander
🍯Sauces & Condiments(2)
- 1 tbsp white miso paste (15 ml)
- 2 tbsp soy sauce (30 ml)
📦Other(2)
- 1/2-1 cup frozen edamame (120-240 ml)
- 1 tbsp sesame seeds (15 ml)
👨🍳 Instructions
- 1
Boil water and cook soba noodles according to package instructions (usually about 3 minutes). In the last minute, add the frozen edamame beans. Drain and rinse noodles with cold water to prevent sticking.
- 2
Completely cool soba noodles before adding all ingredients and mixing in a large bowl.
💡 Pro Tips
- ✓Shock soba noodles in ice water for 30 seconds after the cold rinse to drop temperature below 40°F, which halts starch gelatinization and prevents the buckwheat noodles from becoming gummy in the salad.techniqueBelow 40°F for 30 seconds
- ✓Add edamame in the final 60 seconds of noodle cooking to achieve the perfect al dente texture - the beans need exactly this time to thaw and heat through without becoming mushy.timing60 seconds
- ✓Whisk miso paste with 1-2 tablespoons of the hot noodle cooking water before adding other dressing ingredients - the starchy, hot water helps emulsify the miso and creates a smoother, more cohesive sauce.technique1-2 tablespoons hot starchy water
- ✓Toast peanuts at 325°F for 8-10 minutes before adding to activate oils and develop deeper flavor compounds through Maillard reactions, which won't occur in the cold salad environment.ingredient325°F for 8-10 minutes
- ✓Let the assembled salad rest for 15-20 minutes before serving so the soba noodles can absorb the miso-peanut dressing flavors while maintaining their firm texture.timing15-20 minutes
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Japanese soba noodles are made from buckwheat that's stone-ground within 24 hours or the flour loses its nutty flavor.
Miso Peanut Soba Noodle Salad
Elevate your lunchtime game with this refreshing Miso Peanut Soba Noodle Salad! Packed with chewy soba noodles, vibrant edamame, and a creamy miso peanut dressing, this no-cook dish is as delicious as it is easy to whip up. Perfect for meal prep, it's a tasty way to fuel your day without breaking a sweat!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 cups Kale coleslaw kit (for convenience or substitute for purple cabbage) (480 ml)optionalsubstitute for purple cabbage
- 4 baby cucumbers (or 1 large)optionalor 1 large cucumber
- 15g fried shallots (0.53 oz)
- 1/4-1/2 cup water (or until desired thickness - you want this very runny as the noodles will soak the moisture up) (60-120 ml)or until desired thickness
🫙Pantry Staples(3)
- 2 tbsp 100% natural peanut butter (28 g)
- 1 tbsp sesame oil (15 ml)
- 270g dry soba noodles (9.53 oz)
🧂Spices & Seasonings(1)
- Fresh Coriander
🍯Sauces & Condiments(2)
- 1 tbsp white miso paste (15 ml)
- 2 tbsp soy sauce (30 ml)
📦Other(2)
- 1/2-1 cup frozen edamame (120-240 ml)
- 1 tbsp sesame seeds (15 ml)
👨🍳 Instructions
- 1
Boil water and cook soba noodles according to package instructions (usually about 3 minutes). In the last minute, add the frozen edamame beans. Drain and rinse noodles with cold water to prevent sticking.
- 2
Completely cool soba noodles before adding all ingredients and mixing in a large bowl.
💡 Pro Tips
- ✓Shock soba noodles in ice water for 30 seconds after the cold rinse to drop temperature below 40°F, which halts starch gelatinization and prevents the buckwheat noodles from becoming gummy in the salad.techniqueBelow 40°F for 30 seconds
- ✓Add edamame in the final 60 seconds of noodle cooking to achieve the perfect al dente texture - the beans need exactly this time to thaw and heat through without becoming mushy.timing60 seconds
- ✓Whisk miso paste with 1-2 tablespoons of the hot noodle cooking water before adding other dressing ingredients - the starchy, hot water helps emulsify the miso and creates a smoother, more cohesive sauce.technique1-2 tablespoons hot starchy water
- ✓Toast peanuts at 325°F for 8-10 minutes before adding to activate oils and develop deeper flavor compounds through Maillard reactions, which won't occur in the cold salad environment.ingredient325°F for 8-10 minutes
- ✓Let the assembled salad rest for 15-20 minutes before serving so the soba noodles can absorb the miso-peanut dressing flavors while maintaining their firm texture.timing15-20 minutes