For those of you going through a heat wave, I am so sorry. In an alternative universe over here in Seattle, I am wearing a huge sweatshirt and contemplating if I should just turn on the dang heat since it is freezing in my house and has been dark and rainy all week.
But since “supposedly” things are going to look up for the weekend, I thought I would make a cold noodle salad in case I could do something fun like take the kids for a picnic or have friend over to eat outside. Cold pasta salad always feels appropriate when it’s warm out, doesn’t it?
I am on an Asian food kick right now. I had the most incredible Thai food when I was in Washington DC (at “Thai Tanic” lol!) last week and I haven’t been able to get those flavors out of my head. Not that this noodle salad bares any resemblance to any authentic Asian food- but the ginger, garlic and scallions paired with chewy soba noodles hit the spot for sure.
I had to add the word “zesty” to the title. Is that so goofy? I had to- the zip of the rice wine vinegar and the garlic just cried out for some credit. The sharpness of those flavors are mellowed by the creamy peanut butter/coconut milk combination and makes for a VERY easy and flavorful noodle salad that will be great for Summer eating!
Also- one last nod to Shoreline Costco where I will be this Saturday from 11-2pm signing books. If you are running low on toilet paper or bulk breakfast cereal, come see me…
To make these Zesty Ginger Peanut Butter Soba Noodles, this is what you do:
Bring a large pot of water to a boil. Add the soba noodles and cook for 6 minutes. Drain and shock with cold water until the noodles have cooled completely. Drain again and set aside.
Meanwhile make the sauce the Ginger Peanut Butter Sauce. In the bowl of a food processor, pulse the garlic and ginger together until they are finely minced.
Add the peanut butter, coconut milk and rice wine vinegar and pulse until you have a smooth sauce.
Gently toss the noodles with the sauce until they are well coated and then sprinkle with the green onions. Serve immediately or chilled.
Recipe: Zesty Ginger Peanut Butter Soba Noodles
Ingredients
- -1 8.8 ounce package of soba noodles
- -2 cloves garlic
- -3-inch piece of ginger peeled and thinly sliced
- -½ cup peanut butter
- -¼ cup coconut milk
- -½ cup rice wine vinegar
- -2 green onions thinly sliced
Instructions
- 1. Bring a large pot of water to a boil. Add the soba noodles and cook for 6 minutes. Drain and shock with cold water until the noodles have cooled completely. Drain again and set aside.
- 2. Meanwhile make the sauce the Ginger Peanut Butter Sauce.
- In the bowl of a food processor, pulse the garlic and ginger together until they are finely minced.
- 3. Add the peanut butter, coconut milk and rice wine vinegar and pulse until you have a smooth sauce.
- 4. Gently toss the noodles with the sauce until they are well coated and then sprinkle with the green onions. Serve immediately or chilled.
Preparation time: 10 minute(s)
Cooking time: 6 minute(s)
Number of servings (yield): 4
Print Recipe
It was cold here in Montreal for a long time too until yesterday! Now I can finally wear a dress and make cold salads like this! Hurray!
I am with you, it is freezing and dark and even snowing at time here in Colorado! Major bummer, but I would still eat a giant bowl of these noodles! Noodle with peanut butter is one of my very favorite meals!
I was JUST poking around the internet for a good soba noodle recipe, you answered my prayers sister! I have an outta this world Thai place here in Milwaukee called “Thai-namite”, but I love the name of the one you went too! : )
Abby- the names are worth it alone!!
Delicious flavors!
Perfect summer lunch!
I love salads like this and I have everything on hand to make it right now. Love that when that happens. I’m done with the cold too. Maybe if we all make this salad the sun will get the message and SHOW UP! One can hope. 🙂
yes Maria- I like your approach, maybe the sun WILL get the message!
That’s the best advertisement for a book signing I’ve heard!!!!!! You are so funny!
Since we are going to be able to fry eggs on the side walk this weekend, I think your pasta salad will be most welcomed.
we ate cold peanut noodles like this ALL the time when we were younger! i loved in the summertime because it really is SO refreshing!! i love the addition of ginger in this!
I am definitely in for anything with a peanut sauce and I always enjoy using buckwheat soba noodles!
I want this asap! Perfect recipe to make over the weekend!
Yum! I love this with ginger … look forward to making it.
so my mom called me this morning to tell me she already made these after I pinned them – she’s basically the pickiest eater ever and LOVED them!!!
YUM! Because my powerlifter DH avoids foods without animal protein, I threw in a pound of roasted shrimp (peeled/deveined/beheaded shrimp drizzled with EVOO, salt, pepper, chile flakes on a sheet pan @ 400F until just opaque) — WOW that really amped up the dish. I found I needed a pinch of salt in the dressing, also, it was more dressing than I needed for my 9.5oz noodle package, so I might cut back a hair on the peanut butter and vinegar next time. Despite the shrimp, he didn’t like the dish — his peanut butter issue. Fine by me — I’ve got lunch for the next couple of days. Definitely a KEEPER recipe.
Get in my belly!
What’s the purple flower looking things?
Chive blossoms Jeff