I have been on a massive, big salad kick lately (Hello, Greek Fattoush Salad!)and now…
A cold Asian inspired soba noodle salad with garlic sauteed kale and edamame dressed in a creamy and gingery peanut sauce.
After weeks of indulgent foods, I craved something fresh, crunchy but it had to have incredible flavor.
We are revisiting an older and now, updated recipe for my soba noodle salad. A different salad, with garlic sauteed kale and the most addictive peanut sauce with bright ginger and sharp garlic. This soba noodle salad with peanut sauce did the exact trick.
Soba Noodle Salad with Peanut Sauce Inspired by Asian Flavors
I took inspiration from some of my favorite Thai Asian flavors when creating the peanut sauce. All of the flavor sensations pop in the creamy peanut sauce. The slight sweetness coming from a touch of honey, and of course omit to keep it completely vegan. Acid from the rice vinegar, saltiness from the soy sauce and heat from sambal (or sriracha would be great too).
Honestly, I could put this peanut sauce on anything and be happy. Make an extra batch for some spring rolls while you’re at it.
What are soba noodles?
Soba noodles are a style of Japanese noodles made from buckwheat, which are gluten free. Though, some brands might have whole wheat, so double check the ingredients if need be.
How do you cook soba noodles?
What I love about soba noodles is that they quick incredibly quick. Soba noodles are thinner than traditional pasta and cook in a few minutes.
To cook soba noodles, bring a large pot of salted water to a boil and add soba noodles. Cook for 4-5 minutes until just cooked through, since the noodles can get mushy very quickly. I like to check it a few minutes in to not risk overcooking.
Then, drain and drizzle a bit of sesame oil so the noodles won’t stick to each other.
If You Like This Soba Noodle Salad Recipe…
Peanut Soba Noodle Salad with Kale and Edamame
- 2 tbsp Canola oil
- 2 garlic cloves finely chopped
- 1 bunch kale chopped and hearty stem removed
- salt and pepper to taste
- 6 oz soba noodles
- 2 tsp sesame oil
- 2 cups edamame defrosted, if frozen
- 1 green onion chopped
- sesame seeds for garnish
- 1/4 cup creamy peanut butter
- 1 tsp sambal
- 1 tsp honey
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 inch piece ginger peeled and grated
- 1 garlic clove grated
- 1 lime zest and juice
- Few tablespoons water to thin out sauce, if needed
- Bring a large pot of water to boil and cook soba noodles for 4-5 minutes. When done, drain and toss with sesame oil to noodles don't stick.
- If using frozen edamame, run under hot water for a few minutes to defrost and set aside.
- In large skillet, heat canola oil and saute garlic for 1-2 minutes. Add chopped kale and cook until kale has wilted, tossing it around with the garlic oil. Season with salt and pepper and cook until just wilted, but not overcooked.
- Using a food processor or blender, add peanut sauce ingredients and pulse until smooth. Add a few tablespoons of water to thin out, it needed.
- In a large bowl, add the soba noodles, sauteed kale, edamame and toss with peanut sauce.
- Garnish with chopped green onions and sesame seeds.
- To make the dish vegan, omit the honey and a teaspoon of sugar.
- If you don't have sambal, sriracha is a good substitute.
- Soba noodle salad can be served chilled or at room temperature.
- Lasts up to 3 days in the fridge and is great for lunches.