Cold Soba Noodle Salad recipe

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Ingredients

1 (14 ounce) package dried soba noodles
1 tablespoon toasted sesame oil
5 (3-cup) storage containers
1 cup shelled edamame
1 large carrot, shredded
4 green onions, thinly sliced
½ cup chopped cilantro
1 ¼ cups Thai peanut sauce
5 (2-ounce) dressing containers

Nutrition Info

489.7 calories
carbohydrate: 68.9 g
cholesterol: : -
fat: 19.2 g
fiber: 2.7 g
protein: 19.7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 787.9 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.

  2. Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.

  3. Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

Recipe Yield

5 salads

Recipe Note

This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.

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