Post thumbnail for Peanut Soba Noodle Salad
  • Serves 3
  • Level Easy
  • Prep Time 30 mins
  • Suitable for Vegans Vegetarians

Peanut Soba Noodle Salad

Get your chopsticks out and have fun trying to pick up those pesky edamame beans.


  • 225g buckwheat soba noodles
  • 150g frozen edamame beans
  • 2 tbsp peanuts
  • 2 carrots
  • 3 spring onions, finely sliced
  • 1 red chilli, finely chopped
  • 3 tbsp coriander leaves, roughly chopped
  • 3 tbsp mixed black and white sesame seeds
  • 1 lime, cut into wedges

For the Dressing

  • 2cm piece of fresh ginger, peeled and grated
  • 2 tsp sesame oil
  • 2 tsp dark soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp rapeseed oil
  • 2 tbsp peanut butter
  • 1 tsp coconut nectar

How to Make It

  1. First make the dressing. Put all the ingredients into a small bowl, mix to combine and set aside.
  2. Cook the noodles for 5-8 minutes in plenty of salted boiling water, stirring occasionally, until just tender. Drain and refresh by rinsing under cold water, then leave to dry on a clean tea towel.
  3. At the same time, cook the edamame beans for 4-5 minutes in a separate pan of boiling water, then drain and refresh with cold water.
  4. Roast the peanuts in a dry frying pan until golden, then take off the heat, tip onto a board and roughly chop. Peel the carrots and slice into fine matchsticks.
  5. Put the noodles in a large mixing bowl and add the edamame beans, carrots, spring onions, chilli and herbs and toss with the dressing. Serve sprinkled with the chopped roasted peanuts, the sesame seeds and a wedge of lime.