Cold Noodle Salad With Spicy Peanut Sauce

By Hetty Lui McKinnon

Updated March 11, 2025

  • Cold soba noodle salad with spicy peanut sauce is on an oval platter with lime wedges and a small bowl of chopped peanuts nearby.
    Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
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Total Time
20 minutes
Rating
5(9,938)
Comments
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Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

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Ingredients

Yield:4 servings

FOR THE SALAD

  • Kosher salt

  • 10 ounces soba noodles

  • 1 medium zucchini or cucumber (about 6 ounces)

  • 5 radishes (about 4 ounces)

  • 1 bell pepper (any color)

  • 1 tablespoon sesame oil

  • ½ cup roasted salted peanuts (about 2 ounces), roughly chopped

  • 2 scallions, trimmed and finely chopped

  • Handful of cilantro leaves

  • 1 lime, cut into wedges for serving

FOR THE SPICY PEANUT SAUCE

  • ½ cup smooth peanut butter (not natural)

  • ¼ cup soy sauce

  • 2 tablespoons maple syrup

  • 2 tablespoons lime juice (from 1 lime)

  • 1 tablespoon sesame oil

  • 2 teaspoons chile oil or hot sauce, plus more to taste

  • 1 garlic clove, grated

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

78 grams carbs; 639 calories; 15 grams monounsaturated fat; 9 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 5 grams fiber; 1582 milligrams sodium; 23 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.

  2. Step 2

    Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.

  3. Step 3

    Cut the zucchini or cucumber and radishes into ⅛-inch thick slices, then cut into thin matchsticks. Slice the peppers into ⅛-inch pieces. Place them all in a large bowl.

  4. Step 4

    Loosen the soba noodles by running them under some water, then allow to drain again.

  5. Step 5

    Add the soba noodles to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.

  6. Step 6

    When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

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Ratings

5 out of 5
9,938 user ratings
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Comments

lynn rogers

Because the processed peanut butters emulsify more readily into the sauces… because of the added stuff, oils in them. I won’t use them and like you always am able to make great results with natural peanut butter …

Beto

I like a little fresh grated ginger and chopped cilantro in my peanut sauce.

Acfh

Why not natural peanut butter? Also can I use spiralized zucchini or summer squash noodles?

Deirdre718

Think of this as a soba noodles, a great sauce, and whatever you want to add to it. I had hard boiled eggs and Kirby cucumbers, so that’s what I used. I didn’t have smooth peanut butter, so I used roasted peanut powder, mixed with a bit of water and the soy sauce, which worked out well. Next time I’d use less maple syrup. This’ll go on my regular recipe rotation.

Alex O

This was really good, and quite substantial! Also, very quick to make. A solid side dish for things like Asian flavored grilled meats or roasted salmon with a soy honey glaze.

Beth G

This is SOOOO good. I remember reading a NYT cooking or restaurant piece about sesame/peanut noodles in ... 1980? At age 20, a friend and I drove from 60 miles to NYC to find the featured restaurant and have the noodles. I loved the dish then. I love it now and this is a fantastic rendition. Cucumbers and scallions are such classic additions.

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Credits

By Hetty McKinnon

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