Soba Noodle Vegetable Salad
This tasty vegetarian noodle salad packs up easily for a healthy lunch.
Recipe courtesy Peanut Bureau of Canada
| Servings | Prep Time | Cook Time |
| 4-6servings | 15minutes | 4minutes |
| Servings | Prep Time |
| 4-6servings | 15minutes |
| Cook Time |
| 4minutes |
Ingredients
- 1 yellow pepper cut into thin julienne strips
- 1 red pepper cut into thin julienne strips
- 1 small handful snow peas cut into thin julienne strips
- 1 large carrot coarsely grated
- 1 1/2 cups pineapple (about 1/3 pineapple), diced
- 2 green onions thinly sliced
- 1/4 cup peanut butter at room temperature
- 1 1/2 tbsp rice wine vinegar
- 1 tbsp lime juice
- 1 tbsp low-sodium soy sauce
- 1 tbsp ginger finely minced
- 2 tsp sesame oil
- 1/2 - 1 tsp hot Chinese chili garlic sauce
- 8 oz soba noodles
- 1/2 cup fresh mint shredded, or chopped coriander
- 1/4 cup unsalted peanuts
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Bring a large pot of water to a boil. Meanwhile, prepare vegetables and pineapple and place in a large bowl.
- In a food processor, whirl peanut butter with vinegar, lime juice, soy sauce, ginger, sesame oil, 1/2 tsp (2 ml) chili garlic sauce. Turn into a bowl. Whisk in 2 to 5 tbsp (30 to 75 ml) water to make a thick dressing.
- Add soba noodles to boiling water. Cook according to package directions until al dente. Drain and rinse under cold running water until no longer hot. Drain very well and pat dry. Place in bowl with vegetable mixture. Toss with dressing then mint. Mix to combine.
- For a spicier salad add remaining chili sauce. Sprinkle each serving with peanuts and a wedge of lime for squeezing over top.
Recipe Notes
Nutrients per 1/6th recipe portion: 288 calories, 10 g total fat (2 g saturated fat, 0 g trans fat, 2 g monounsaturated fat, 2 g polyunsaturated fat), 0 mg cholesterol, 11 g protein, 43 g carbohydrates, 3 g fibre, 7 g sugars, 481 mg sodium, 401 mg potassium, 54 mg calcium (5 % DV), 3 mg iron (21 % DV).
