Sesame Peanut Soba Noodle Salad

Making the Sesame Peanut Sauce

Notes: You can whisk the dressing in the same bowl you’ll use for the salad to minimize dishes. If you’re using soy sauce, you may not need to add any salt at all, so taste first, then add salt as needed.

Instructions

Add all the sauce ingredients to a small bowl and whisk together.

Adjust for salt to your preference.

Cooking the Noodles and Prepping the Vegetables

Notes: A helpful hack is to use a mandoline on the carrots and cucumbers lengthwise to get thin, wide slices, and then thinly slice the stack.

Ingredients

80 g dry soba noodles

3–4 scallions, sliced thin lengthwise (18 g sliced)

1 small carrot, julienned (30 g sliced)

1 mini cucumber, julienned (42 g sliced)

1/4 small red bell pepper, thinly sliced (25 g sliced)

Instructions

Add the noodles to a pot of boiling water with a large pinch of salt, and cook until soft but still chewy.

Drain and rinse the noodles in cold water, and set aside in the colander to drain any residual water.

While the noodles cook, julienne the carrots and cucumber.

Thinly slice the scallions and red bell pepper.

Assembling the Salad

Notes: If meal-prepping, store the noodles and veggies separately from the sauce. Dress the salad just before eating to prevent it from becoming soggy.

Ingredients

1 tbsp toasted sesame seeds for garnish

Instructions

Add the cooked noodles, prepared veggies, sauce, and toasted sesame seeds to a large bowl.

Toss together with a fork or use your hands.

Adjust for salt if needed.

Enjoy immediately!