| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces soba (buckwheat) noodles
- 1/4 cup natural crunchy peanut butter
- 1/4 cup seasoned rice vinegar
- 1 tablespoon soy sauce
- 2 to 3 teaspoons chili sauce (recommended: Sriracha)
Instructions
- Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.
- Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.
- Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 323 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 48 mg |
| Sodium | 283 mg |
Reviews
mariah gonzales
This is one of our favorite side dishes. So simple but loaded with flavor!
I roast peanuts & emulsify in a blender or food processor by adding small amounts of orange juice or even water until I achieve the consistency of a smooth paste. Sometimes I make my own soba noodles or use just thick a spaghetti (sometimes homemade). Add your choice of veggies.
For my peanut sauce: roasted peanut butter (or roasted almond butter), soy sauce, (regular) rice vinegar, sesame oil, fresh grated ginger, garlic cloves (minced), crushed red pepper or drops of chili sauce (Sriracha). I find it unnecessary to use the seasoned rice vinegar.
For my peanut sauce: roasted peanut butter (or roasted almond butter), soy sauce, (regular) rice vinegar, sesame oil, fresh grated ginger, garlic cloves (minced), crushed red pepper or drops of chili sauce (Sriracha). I find it unnecessary to use the seasoned rice vinegar.
TOO much Rive Vinegar. It ruined the dish. I would of used a few tablespoons of it. The recipe itself is quite simple, if you find yourself disliking the way too strong vinegar taste, add a few pinches of sugar. Sugar saved my dish!
My daughter enjoyed this but I thought it was ok, not that great.
As previous reviews mentioned, I went to buy SEASONED rice vinegar (aka sushi vinegar. I didn’t really measure out the amounts, but tried to go as proportional as possible (for 2 people. I actually added more vinegar and soy sauce to the sauce (as a substitute for not adding any Sriracha. It tasted superb. As is custom to many Asian cold noodles, I grated half a cucumber and carrot, sliced a bit of ham, and added that to the mixture. This really turned out quite nice. I made this for a surprise visit to my boyfriend and needed something made ahead of time. He loved it. Mom is requesting it now, too. I definitely recommend it.
Tried this twice, both times I found the amount of Sriracha was too much for me. I ended up using just shy of 1 tsp, but I am kinda a wimp on spiciness. Also, the sauce starts out fine, but thickens and goops up quickly as it cools. Served at room temp is OK, but cold is nearly impossible to separate noodles. The flavor is good, but probably won’t make again.
SLAM DUNK!!!!
This was incredible. You gotta slap on the salmon with it (that’s how she assembled it on her episode. I have a picky eater husband and he’s asking for this every week. Yes! :
This was incredible. You gotta slap on the salmon with it (that’s how she assembled it on her episode. I have a picky eater husband and he’s asking for this every week. Yes! :
Delicious! I made these last minute after realizing my husband wouldn’t be home for dinner. Yum. Creamy and rich with the perfect bite of heat.
I made with regular peanut butter (I didn’t have any crunchy on hand. I almost made with regular rice wine vinegar until I read some reviews on using seasoned. No seasoned in the pantry – according to a website I added about 1.5 tablespoons of sugar and a good pinch of salt to the 1/4 cup of regular rice wine vinegar.
I have intentions of eating this cool – but couldn’t resist and ate a good chunk immediately. It does start to thicken up pretty quickly so I will probably be adding some of the soba water or just water from the tap to loosen up a bit.
Will absolutely make again. SO quick and easy!
I made with regular peanut butter (I didn’t have any crunchy on hand. I almost made with regular rice wine vinegar until I read some reviews on using seasoned. No seasoned in the pantry – according to a website I added about 1.5 tablespoons of sugar and a good pinch of salt to the 1/4 cup of regular rice wine vinegar.
I have intentions of eating this cool – but couldn’t resist and ate a good chunk immediately. It does start to thicken up pretty quickly so I will probably be adding some of the soba water or just water from the tap to loosen up a bit.
Will absolutely make again. SO quick and easy!
Delicious and simple with a just the right amount of heat! I’ve made this a few times now and have used everything from vermicelli to spaghetti noodles. I will be tryin it with green onion, cilantro and chicken next time. Thank you, Claire, for an easy and tasty recipe!