Spicy Peanut Soba Noodle Salad
A bold, crunchy soba noodle salad with shredded chicken and vegetables in a spicy peanut-lime sauce — perfect served cold or at room temperature.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
6
Calories
344/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 5 tbsp peanut butter
- 5 tbsp water
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 tbsp lime juice
- 1 clove garlic
- 0.25 cup sriracha
- 0.5 cup peanuts
- 1 lb chicken breast
- 10 oz soba noodles
- 1 whole red bell pepper
- 3 cup purple cabbage
- 0.25 cup fresh cilantro
- 0.25 cup crushed peanuts
Spicy Peanut Sauce
Blend the peanut sauce
Add the peanut butter, water, soy sauce, sesame oil, honey, lime juice, garlic, and sriracha to a food processor or blender. Blend until mostly smooth. Add the peanuts at the end and pulse a few times to leave some chunky texture. Taste and adjust spice level.
Salad Assembly
Cook the chicken
Season the chicken breast with salt and pepper. Heat a skillet over medium-high heat with a drizzle of oil. Cook the chicken for about 5 to 6 minutes per side until fully cooked through. Let it rest for a few minutes, then shred with two forks.
Cook the soba noodles
Cook the soba noodles in boiling water according to package directions, usually about 4 to 5 minutes. Drain and rinse under cold water to stop cooking and remove excess starch.
Prep the vegetables
Slice the red bell pepper into thin strips. Chop the purple cabbage. Roughly chop the cilantro or basil.
Toss and serve
In a large bowl, combine the noodles, shredded chicken, vegetables, and herbs. Pour over enough peanut sauce to generously coat everything and toss well. Top with crushed peanuts. Serve at room temperature or chilled.
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Open in AppTips & Variations
- Rinse soba noodles under cold water after cooking to prevent clumping
- The sauce thickens in the fridge — thin with a tablespoon of water when reheating leftovers
Frequently Asked Questions
- Can I make this vegetarian?
- Skip the chicken and add extra edamame or baked tofu for protein.
- How long does this keep?
- The salad keeps well for 2-3 days in the fridge, making it great for meal prep. Add extra sauce when reheating as noodles absorb it.
- Is this served hot or cold?
- Either way works. It's excellent as a cold noodle salad or served warm right after cooking.
Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.
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