This is a deliciously fresh and easy recipe. It is best served cold but can also be served at room temperature. I guarantee you'll be having seconds!

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Recipe Summary

prep:
25 mins
cook:
16 mins
additional:
30 mins
total:
1 hr 11 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.

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  • Heat canola oil in a saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onions are translucent, 3 to 4 minutes. Add carrots, red bell pepper, and half the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.

  • Mix soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds to the bowl, toss again. Chill for 30 minutes or more; garnish with remaining scallions and serve with lime wedges.

Cook's Note:

If you use a microwave-safe bowl when making the sauce, before whisking, heat the mixture in a microwave on low setting for 25 seconds to soften the peanut butter.

Nutrition Facts

586 calories; protein 21.3g 43% DV; carbohydrates 101.8g 33% DV; fat 14.9g 23% DV; cholesterolmg; sodium 1733.9mg 69% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
04/20/2020
I've made this recipe several times now for myself and for family. There is something very satisfying about it , especially if you are craving Chinese or Thai food. Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2018
Good recipe. Great sauce. Made as written except for using veggie broth instead of canola for cooking vegetables. I also added some additional veggies that I wanted to use up. Next time I will do the same with only change reducing noodles to 8 oz. only. Was just too much for us to eat. Read More
Rating: 5 stars
05/06/2019
I messed around with the ratios per The NY Times takeout sesame noodles recipe but used your idea for soba noodles cukes red peppers and carrots so thank you! It is delicious! And so nutritious esp with the soba noodles.:) Read More
Rating: 5 stars
04/20/2020
I've made this recipe several times now for myself and for family. There is something very satisfying about it , especially if you are craving Chinese or Thai food. Read More
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Rating: 5 stars
10/11/2019
Delicious. Used the Ka Me Noodles which you microwave for 90 seconds since that is all my local grocery store carries. Added all kinds of veggies. Huge fan of peanut sauce and this recipe is perfect. Read More
Rating: 5 stars
09/24/2019
Delicious! You can add pretty much add any veggie and/or chicken to this dish. I did add some chicken broth to the sauce so it wasn’t so thick. Read More
Rating: 4 stars
04/08/2020
I used honey instead of brown sugar and used less noodles. Added some roasted chicken I had too. Read More
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