I'm such a fan of Asian flavors you guys. If I didn’t try to keep things interesting here I’d probably just end up sharing stir-fry recipes and sushi every single day. As it is, I think I share quite a few recipes with those flavors.
When I was living in Chile I took a pasta salad to a gathering one time. It was so funny because the Chilean woman couldn’t understand that it was supposed to be served cold. In fact, they took it back into their kitchen to heat it up and serve it hot. I think my point is that we all need to stop freaking out about foods we think are strange when some cultures eat bugs, ya know? I’m just saying it could be worse than cold pasta.
That said, this recipe can absolutely be served warm if you want. It’s just great cold too. I think the main reason I love it cold is for convenience sake. Especially during the hot months. It’s a great meal to prep ahead and I think the soba noodles are even better for this than other pastas because they hold their texture longer.
-25-Minute Thai Peanut Soba Noodle Salad (Vegan)-
A quick and easy thai noodle salad that's perfect for Summer picnics and meal preps.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
1 8 ounce package soba noodles
1/4 cup peanut butter
1/4 cup tamari or soy sauce
1 teaspoon freshly grated ginger
1 tablespoon chili garlic paste
1 tablespoon maple syrup
2 tablespoons rice vinegar
2 cups frozen stir-fry vegetables thawed
1 8 ounce bag frozen shelled edamame, thawed
1 medium zucchini ribboned
sesame seeds for topping optional
Boil the soba noodles according to package instructions.
While the noodles boil, stir together the ingredients for the sauce in a medium mixing bowl until smooth. Add the frozen veggies, edamame, and zucchini to bowl and set aside.
Once the noodles are done, drain them and add them, hot, to the bowl with the veggies. Toss everything together gently. Serve now or store in an airtight container until ready to enjoy