Salad
Soba Peanut Crunch Salad
Cold soba noodles in a creamy peanut-soy-lime dressing with cucumber and carrot. Boil once, then chill and toss — a filling vegan salad.
About this recipe
Soba Peanut Crunch Salad is a salad lunch for 2 that comes together with no stove at all — just prep, toss and serve., and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 tbsp soy sauce
- 1 cucumber
- 1 carrot
- 1 tsp sesame oil
- 1 tsp sugar
- 180g soba noodles buy
- 2 tbsp peanut butter buy
- 1/2 lime buy
Equipment
Method
- 1
Boil the soba per packet (usually 4–5 min), then rinse under cold water and drain well.
~6 min
- 2
Whisk peanut butter, soy sauce, lime juice, sesame oil and sugar with a splash of water into a pourable dressing.
~3 min
- 3
JulienneJulienne.Cut into thin matchsticks for fast, even cooking.Glossary → cucumber and carrot. Toss noodles, veg and dressing together; serve cold.
~3 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Butter
- neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Lime
- lemon, or a splash of rice vinegar for the acidity.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
Cook's notes
- Cut carrots into thin matchsticks so they soften in the same time as everything else. How to julienne carrots →
- Smash the cucumber before slicing — the rough faces grab dressing far better than clean cuts. How to smash cucumber →
- Roll the lime firmly on the bench before juicing — you’ll get noticeably more juice out of it. How to juice a lime →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
Frequently asked
How long does Soba Peanut Crunch Salad take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Butter → neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Soba Peanut Crunch Salad ahead of time? +
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
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