Cold sesame peanut noodles recipe – an easy, spicy, creamy and vegan peanut sauce with garlic, ginger and lime lusciously coats al dente buckwheat soba noodles. Really lovely served chilled and garnished with your favorite herbs or loaded up with colorful stir fry veggies for a very filling, one bowl salad.
Creamy Peanut Sauce. Soba Noddles. Garlic, Ginger, Sesame!
Who needs take-out when you know how to make this yourself ?! Like a boss!
Are you in yet ? I bet you probably have all the basic ingredients in your pantry right now, and If you don’t then get creative with what’s there because this is super adaptable. Don’t have coco aminos ? Use tamari, soy sauce or even ponzu. I know you got this!
Check this Peanut Sauce!
The only secret here is to toss your noodles with the sauce just before serving. This is important If you are after luscious, saucy noodles. However, everything can still be prepared in advance and stored in separate bowls in the refrigerator.
I kept it simple!
A back pocket guide to cold sesame peanut noodles you can build on with your favorite things:
chopped peanuts
purple cabbage & carrot slaw
bell peppers
edamame and kale
pan seared tofu & broccoli rabe
smoky tempeh.
note: to make this recipe 100% WFPB compliant simply replace the sesame oil with water or more lime juice for a more tangy sauce. Taste and adjust until your taste buds are doing the happy dance.
Cold Sesame Peanut Soba Noodles
Cold sesame peanut noodles recipe - an easy, spicy, creamy and vegan peanut sauce with garlic, ginger and lime lusciously coats al dente buckwheat soba noodles.
Servings 4 people
Calories 258kcal
Ingredients
For the Peanut Sauce:
- 1/3 cup creamy peanut butter (unsalted)
- 1 tbsp tahini
- 3 tbso Coco Aminos (or Tamari Sauce)
- 1 tbsp apple cider vinegar
- 1 clove garlic -grated
- 1 lime -juiced
- 2-3 tbsp sesame oil - or water on WFPB diets.
- 2-3 tsp grated ginger root
- 3 tbsp water + more as needed
- 2 scallions -thinly sliced
- 2 tbsp sesame seeds +extra for garish
- 1 tsp red chili flakes (or 1 sliced red chili pepper)
the Noodles:
- 8 oz buckwheat soba noodles
- 1/3 cup fresh cilantro leaves
Instructions
- Cook the soba noodles in a large pot of salted water until al dente, about 3-4 minutes. Drain well. If serving the noodles cold then rinse them well with cold water at this point, otherwise return them to the pot and toss with a drizzle of sesame oil to prevent sticking.
- In a large bowl whisk together the peanut butter and tahini with the Coco Aminos (or Tamari sauce), apple cider vinegar, lime juice, sesame oil, water, sesame seeds, chili pepper, garlic and grated ginger. Once the sauce is smooth and creamy just stir in the scallions and sesame seeds. Taste and adjust seasonings with a pinch of salt and more vinegar if needed. (note: you can also make the sauce in a blender)
- Add the cooked soba noodles to the bowl with the peanut sauce and gently toss to coat well. Add more water If needed to stretch it out.
- Serve cold garnished with the cilantro, sesame seeds and more chili pepper to taste.
Nutrition
Calories: 258kcal | Carbohydrates: 11g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Sodium: 362mg | Potassium: 221mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 6.6mg | Calcium: 68mg | Iron: 1.5mg
Vegan Pasta:
Vegan Alfredo Sauce
Veggie Pasta Salad
Roasted Red Pepper Pasta Sauce
Made these noodles with almond butter instead and they were fantastic. Another keeeper for us, thank you!