• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Very Good Cook

Very Good Cook

  • About
  • Recipes
  • Contact

Home / Recipe Index / Dairy-Free / Soba Noodles Salad With Peanut Butter Dressing

Soba Noodles Salad With Peanut Butter Dressing

Cold noodles mixed with baked tofu, vegetables, sesame seeds and peanuts, mixed with a salty/sweet/spicy peanut butter dressing.

Jump to RecipePrint RecipeRate Recipe
black bowl with soba noodle salad, with peanut butter dressing on the side
black bowl with soba noodle salad, with peanut butter dressing on the side

So there’s salads, and then there’s salad dressings, and then there’s this exact salad with this exact salad dressing.

Cold soba noodles got together with crunchy vegetables and baked tofu, and dressed themselves in tricked up peanut butter.

This is what goes in:

flatlay of soba noodle salad ingredients: baked tofu, parsley, carrots, soba, red pepper, peanuts, and cucumber


But if you’re like “Hold the tofu!”, you can use other things:

  • steamed tempeh
  • shredded nappa cabbage
  • sautéed shiitake mushrooms
  • bean sprouts
  • udon noodles

The noodles are a total breeze to deal with.

Cooked in about 5–6 minutes. Then drain, rinse and add to the bowl.

dry soba noodles in a packet; soba noodles getting boiled in a small saucepan, drained soba noodles in a sieve
Soba noodles from dry to cooked and cold

Frankly though, this salad is about the irresistible dressing, which I kind of want to eat on its own.

And I do. Hey, sticky index finger!

I played with creamy peanut butter, Asian spices, and a bunch of other ingredients, and I kept calibrating until I had a perfectly balanced mixture of salty, sweet and spicy.

It might seem silly to buy Chinese five spice—typically a blend of equal parts ground anise, star anise, cloves, ginger, and cinnamon—if you’re going to use only a quarter of a teaspoon, but it adds a warm, pungent taste to the dressing.

Bottom line: Go drop the $ 5.85 for the Chinese five spice, no excuses!

And if you want more salad recipes, take a look at these:

Raw, vegan, with another, totally addictive dressing: Kelp Noodles Salad With Almond-Tahini Dressing
Raw & sprouted: Raw Sprouted Lentil Chili
Chopped with tiny eggs: Chopped Salad With Quail Eggs

Your turn.

How do you feel about peanut butter in general? Love it or hate it?

Tell me in the comments.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
black bowl with soba noodle salad, with peanut butter dressing on the side

Soba Noodles Salad With Peanut Butter Dressing

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Michal Martinek
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2; yields about 3/4 cup salad dressing 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • For the salad:
  • 120 grams dried soba noodles (1 bundle noodles)
  • 1 red pepper, destemmed, seeded, cut into matchsticks
  • 1 medium Persian cucumber, trimmed, cut into matchsticks
  • 1 small carrot, trimmed, peeled, cut into matchsticks
  • 1 cup baked tofu, cut into ½-inch pieces
  • ¼ cup Italian parsley, leaves only, chopped
  • 1 tablespoon sesame seeds
  • Handful of peanuts
  • For the Peanut Butter Dressing:
  • ¼ cup creamy peanut butter
  • 3 tablespoons water
  • 2 garlic cloves, peeled, minced
  • 2 tablespoons soy sauce (tamari or nama shoyu)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil (regular or toasted)
  • 1 tablespoon maple syrup or honey
  • ¼ teaspoon dried ginger
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon Chinese five spice

Instructions

  1. Pour 6 cups of water into a medium pot and bring to a boil over high heat. Add the soba noodles, stir, and lower the heat to medium. Cook until al dente, about 6 minutes.
  2. Drain the noodles in a sieve and rinse under cold running water.
  3. Divide the noodles, peppers, cucumber, carrot and tofu in half and arrange next to each other in a circle on a serving plate.
  4. In a small bowl, whisk together the dressing ingredients until creamy. Add an additional tablespoon of water if the dressing is too thick. Add salt to taste.
  5. Sprinkle the salad with the parsley, sesame seeds and peanuts, and drizzle with the dressing to taste.
  6. The dressing will last for up to 7 days in the fridge.

Notes

  • You can boil the noodles ahead and store them in the fridge. They will get sticky, so place them in a bowl with cold water, stir around with your fingers to separate them, and drain.
  • The recipe doubles easily.

Did you make this recipe?

Tag @verygoodcook on Instagram

Filed Under: Beginner, Dairy-Free, Main Course, Under 30 min, Vegan

« Previous Post
Vegetarian Cauliflower Patties (GF & Paleo)
Next Post »
Authentic Czech Kolache (Koláče) With Fruit Filling

Hi, I'm Michal

I help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

I have three more delicious recipes for you:

Black cast iron pan with vegan tempeh Bolognese pasta sauce, spaghetti and grated parmesan cheese.
Tempeh Bolognese Pasta Sauce
Photo of plate with chunky Czech potato soup.
Chunky Czech Potato Soup (Bramboračka)
bowl with raw vegan sprouted lentil chili
Raw Sprouted Lentil Chili

Support This Site

Please consider a donation if you like my writing and recipes on Very Good Cook. Thank you.

Cover Page for The Ingredient Substitution Cheat Sheet, a free .PDF download from Very Good Cook blog

Learn how to swap ingredients

Cook and bake easily with The Ingredient Substitution Cheat Sheet. FREE .pdf download:

Your personal info is protected and you can unsubscribe anytime. Read my privacy policy.

Reader Interactions

Got something to say? Cancel reply

Feel free to include general feedback, any ingredients you modified, and rating the recipe after you’ve made it. Insults, off-topic rants, and disrespectful remarks won’t be tolerated. Thanks for being kind!

PS: Your email won’t be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

Primary Sidebar

Hi, I’m Michal.

Photo of Michal Martinek of Very Good Cook - a Czech food blogI help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

Support This Site

Please consider a donation if you like my writing and recipes on Very Good Cook. Thank you.

Learn how to swap ingredients

Cover of ebook

Cook and bake easily with The Ingredient Substitution Cheat Sheet.
FREE .pdf download:

Privacy Policy

Want my FREE recipe ebook?

Cover of ebook

Sign up for my weekly emails and I’ll send you my 11 MOST POPULAR, MOUTHWATERING CZECH RECIPES TO STUFF YOUR FACE WITH!

Privacy Policy

Still hungry?

Bowls with Bircher Muesli (overnight oats), peeled apple, spoons, fresh figs, pomegranate seeds, and yogurt

GF & Vegan Bircher Muesli (Overnight Oats)

Plate of harira, a North African stew made with chickpeas, lentils, rice and vegetables. Served with sauerkraut and yogurt, from verygoodcook.com

Harira: Moroccan Vegetable Soup-Stew

Black cast iron pan with vegan tempeh Bolognese pasta sauce, spaghetti and grated parmesan cheese.

Tempeh Bolognese Pasta Sauce

Plate with Easy Creamy Penne Alla Vodka Recipe, with a spoon, and grated parmesan cheese

Easy Creamy Penne Alla Vodka

White plate with Spring Risotto With Peas and Corn, topped with micro greens, creme fraiche and ground black pepper

Spring Risotto With Peas and Corn

Czech potato pancakes (bramboráky) from verygoodcook.com

Czech Potato Pancakes (Bramboráky)

  • About
  • Recipes
  • Contact

Copyright © 2025 · Very Good Cook · Terms · Privacy

30 shares

Support This Site

Please consider a donation if you like my writing and recipes on Very Good Cook. Thank you.

Ko-fi donationsbuy me a flat white?