Soba Noodle Salad with Peanut Dressing

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Ingredients

Peanut Dressing:

(makes 1-1/2 cups)

1/2 cup fresh squeezed orange juice
1/4 cup creamy peanut butter
2 tablespoons peeled, chopped fresh ginger
2 tablespoons fresh lime juice or unseasoned rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon sweet chili sauce
Grated zest of 1 orange
Grated zest of 1 lime
1 teaspoon minced garlic
1/4 cup canola oil
2 tablespoons toasted sesame oil, divided

Salad:

Salt
8 ounces soba (buckwheat) noodles, or other dry pasta
3 ounces (about 1-1/4 cups) snow peas, cut on a diagonal into 3 pieces
1 small red bell pepper, seeded and cut into small strips (about 1/2 cup)
3 scallions, finely sliced
2 heads baby bok choy, cored and thinly sliced crosswise
1 large carrot, peeled and grated
1/4 cup fresh chopped mint or cilantro
1/3 cup salted peanuts
2 tablespoons toasted sesame seeds

An assortment of fresh, crunchy vegetables teams up with whole grain noodles for a flavorful and nutritious lunch that can be served cold or at room temperature.

Submitted by:
Earthbound Farm Since it began in a small backyard garden over 25 years ago, Earthbound Farm has been committed to bringing the benefits of healthy, delicious organic food to as many people as possible and serving as a catalyst for positive change.

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Make It:

For the dressing: Place the orange juice, peanut butter, ginger, lime juice, tamari, chili sauce, grated citrus zests, and garlic in a blender and process until smooth. With the machine running, slowly add the canola oil and 1 tablespoon of the sesame oil. Season to taste with salt. Set aside or refrigerate, covered, for up to 1 week.

Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt. Break the noodles in half and add them to the boiling water. Simmer, stirring occasionally, until just tender, about 8 minutes, or according to package instructions. Drain the noodles in a colander and rinse with cold water to stop the cooking process. Drain completely and transfer the noodles to a large bowl. Toss with the remaining 1 tablespoon of sesame oil to keep the noodles from getting sticky.

Add the snow peas, peppers, scallions, bok choy, carrot, and mint to the noodles and toss to combine. Add 3/4 cup of the dressing and toss to coat; taste and add more dressing as desired. Garnish with the sesame seeds and peanuts and serve.

If you’re making this salad in advance, add the peanuts just before serving so they keep their crunch. In a lunchbox, you can pack them separately.

Clean It

Japanese soba noodles are made of buckwheat and are a healthy way to enjoy pasta. Any cooked pasta (or even rice) can stand in for the soba noodles — whole wheat penne or linguine are delicious and nutritious substitutes.

Green It

Tasty cold or at room temperature, this noodle salad makes a great lunch item for school or office. Pack it in a reusable container for an enjoyable eco-friendly meal that’s more economical than eating out.

Make It Fun

It’s easy to customize this salad to please your children’s palates. Don’t hesitate to use your favorites (and leftovers work fine, too) — celery, cucumber, broccoli, zucchini, edamame, even organic baby spinach or mixed baby greens are all terrific additions.

Image Courtesy of Earthbound Farm.