Peanut Lime Soba Noodle Salad
- Anthology of Crumbs
- Sep 26
- 1 min read
Notes
1
Prepare peanut sauce and set aside.
2
Cook soba noodles according to package directions, drain and rinse.
3
Heat oil in a wok, sauté peppers and cabbage 5 minutes until softened.
4
Add edamame and coconut aminos, cook 3 minutes. Stir in carrots and green onions, cook 1 minute.
5
Remove from heat, fold in cilantro and noodles. Season with salt and lime.
6
Plate and finish with peanut sauce, peanuts, lime wedges, and optional feta or burrata.
Instructions
1 batch Dreamy Peanut Butter Sauce with Ginger and Lime
4 oz soba noodles
1 Tbsp olive oil
1 red bell pepper (thinly sliced about 2 cups)
1 orange bell pepper (thinly sliced about 2 cups)
1 yellow bell pepper (thinly sliced about 2 cups)
3 cups red or green cabbage (thinly sliced about ½ small head)
1 cup shelled edamame (frozen thawed)
2 Tbsp coconut aminos
2 medium carrots (peeled and julienned about 1 ¾ cups)
4 green onions (thinly sliced about 1 cup)
½ cup cilantro (lightly packed)
fine sea salt
lime wedges (for serving)
chopped peanuts (for serving)
feta or burrata (optional for serving)
Salad
Peanut Lime Soba Noodle Salad
Anthology of Crumbs
There is a kind of alchemy when peanut butter and lime meet, creamy richness with a spark of brightness, grounding yet uplifting. Tumbled with soba noodles and a scatter of vegetables, this dish feels like something shared outdoors in late summer light, yet it comforts just as easily when carried indoors on a stormy evening. It is a recipe that slips between seasons, always satisfying, always memorable.
Servings :
4
Calories:
Prep Time
20 min
Cooking Time
10 min
Rest Time
0
Total Time
30 min
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