Soba Noodles with Peanut Dressing

Soba Noodles with Peanut Dressing

Here we’re using Japanese soba noodles combined with some carrot and zucchini ‘noodles’. This give brilliant colour and crunch and keeps it lower carb than straight noodles. Traditionally in Japan soba noodles are served cold, which is great in Summer but in Winter I prefer to leave them warm.

enough for: 2
takes: 15 minutes
6 tablespoons peanut butter
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
180g (6oz) dried soba noodles
1 medium carrot
2 medium zucchini

1. Bring a medium saucepan of water to the boil.

2. Combine peanut butter, soy, vinegar and a few tablespoons of water in a large bowl. Add more water if the dressing is too thick. Taste and season with more soy or with a pinch of sugar if some sweetness is needed.

3. Add noodles to the water and cook for 4 minutes.

4. Finely slice carrot & zucchini into ribbons using a mandoline or sharp knife or vegetable peeler. Then chop the ribbons into thin ‘noodles’.

5. Drain noodles and cool under running water. Toss noodles and veg into the dressing and serve.

Prepare Ahead?

You could make this salad in advance and keep in the fridge until you’re ready to serve.

Leftover Potential

Will keep for a week or so in the fridge.

Variations

warm salad – skip the rinsing and cooling of the noodles and serve warm. Not traditional but still super delicious.

carnivore – toss in some hard boiled eggs or shredded cooked chicken breast. Or gently simmer chicken breasts until just cooked (about 10-15 minutes) then use the water for cooking your noodles.

peanut-free – if sesame is OK, replace the peanut butter with tahini (about 4 tablespoons should do it). Otherwise try a coconut dressing and replace the peanut butter with coconut milk – and skip the water.

gluten-free – replace the soba noodles with rice noodles and change the cooking time accordingly. Or skip the noodles and increase the carrot and zucchini ‘noodles’.

can’t find soba noodles – replace with whatever noodles you can find (adjusting the cooking time to the packet directions of your chosen noodles) OR try spaghetti for something completely unorthodox (again adjust the cooking time).

herby – feel free to freshen this up with a few handfuls of mint leaves or coriander (cilantro) or both.

carb lovers / more substantial – double the noodles.

paleo (grain, legume & dairy-free) – replace noodles with shredded cooked chicken. Almond butter instead of peanut butter or use zucchini noodles.

Waste Avoidance Strategy

peanut butter, soy sauce, vinegar, noodles – pantry.

carrot – will keep for months in a plastic bag in the fridge.

zucchini – will keep for months in a plastic bag in the fridge. Otherwise use for another meal.

Problem Solving Guide

watery – be careful when thinning the dressing with water that you don’t go too far.

too sweet – different peanut butters will have different sugar levels. If you find the salad too sweet, sprinkle over a splash more soy sauce to balance out.

flavour out of balance – peanut based sauces tend to taste better when they’re a little bit sweet for some reason. If you’re not happy try adding in a teapoon of brown sugar.

noodles sticking together or gluey – it’s important to stir the noodles after you add them to the pot to avoid sticking. Draining the noodles in cold water also helps to keep them separate and avoid any ‘gluey’ texture.

noodles falling apart – soba noodles go from under to overcooked very quickly. If they’re falling apart you’ve ented the over cooked zone. Next time cook less and be quick in draining them under the cold water to stop

Serving Suggestions

Chopsticks are a must! And if you have small noodle bowls they’re best to make for easier eating.
________________
back to: The 5 Habits of Healthy Cooks Overview page.