Food Recipes Peanutty Soba Noodle Salad 5.0 (1) 1 Review A creamy peanut sauce so good you’ll keep making this noodle salad all year long. By Jenna Helwig Jenna Helwig Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on June 26, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart Prep Time: 25 mins Total Time: 25 mins Servings: 6 This peanut noodle salad recipe will perk up any cookout spread, and it’s ready in 30 minutes flat. The creamy sauce is simply made with peanut butter, soy sauce, rice vinegar, and just the right amount of sugar to balance out the richness and brightness of the ingredients. Sriracha lends a bit of heat to the sauce but for even more of a kick, swap it for some chili crisp. Scallions, Fresno chili, and a handful of cilantro add a refreshing finishing touch to this noodle salad. Add grilled or rotisserie chicken, or crispy tofu to bulk this salad up and make it a balanced meal. For a veggie boost, add thinly sliced carrots, cucumbers, and/or bell peppers. Ingredients Kosher salt, for cooking noodles 9 oz. soba noodles 1/3 cup creamy peanut butter 3 Tbsp. soy sauce 2 Tbsp. rice vinegar 1 Tbsp. granulated sugar 1 tsp. sriracha (optional) 1/2 cup salted peanuts, coarsely chopped, plus more for topping 1/2 cup sliced scallions (from 4 scallions), plus more for topping 1 medium Fresno chile, finely chopped (about 1 1/2 Tbsp.) 1/2 cup roughly chopped fresh cilantro Directions Bring a large pot of salted water to a boil over high. Cook noodles according to package directions. Drain and rinse under cold water; drain well and gently pat dry. Transfer to a large bowl. While noodles are cooking, whisk peanut butter, 1/3 cup water, soy sauce, rice vinegar, sugar, and sriracha (if using) in a medium bowl. Pour peanut butter mixture over noodles in large bowl; toss to coat. Add peanuts, scallions, and chile; toss. Transfer to a platter or serving bowl. Top with cilantro, peanuts, and scallions. Make-Ahead: Prep and refrigerate this salad up to 24 hours ahead. Remove from the refrigerator 30 minutes before serving, and add the cilantro and chopped peanuts at the last minute. Rate It Print