Cold Peanut Soba Noodles

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This one’s for the noodle lovers who crave both warmth and freshness. Growing up in an Asian household, I’ve always loved noodle dishes in every form, from simple bowls of misua or sotanghon cooked with sardines to pancit bihon shared during family celebrations. Those dishes were a part of life in the countryside where I grew up, humble but full of heart. They taught me that comfort doesn’t need to be complicated; it just needs to feel right.

As I got older, that love for noodles never really left. It grew along with my curiosity. These days, I find myself drawn to dishes from different parts of the world, trying new flavors while still chasing that same feeling of comfort I grew up with. That’s how this Cold Peanut Soba Noodles with peanut bean sauce came to be. It’s creamy, nutty, and a little earthy, different from the warm noodle soups of my childhood but just as comforting in its own quiet way.

This dish is refreshingly simple yet deeply satisfying. The creamy peanut bean sauce gives the soba noodles a rich, nutty flavor, balanced with crisp cucumber and juicy tomatoes on top. It’s light, cozy, and perfect for when you want something that feels both new and familiar at the same time.

Why You’ll Love These Cold Peanut Soba Noodles

• Inspired by Kongguksu. This recipe takes cues from the Korean cold soybean noodle soup but swaps in peanuts and black kidney beans for a creamy, nutty twist that feels both new and comforting.
• Simple but full of flavor. Made with just a few ingredients, it’s proof that comfort doesn’t have to be complicated.
• Fresh and balanced. Crisp cucumber and juicy tomato add a refreshing contrast to the creamy sauce.
• Flexible and forgiving. You can adjust the seasoning, add crushed peanuts for crunch, or play with toppings, it always works.
• Comfort in a cool bowl. Whether you’re cooking for yourself or sharing with someone, it’s the kind of dish that feels easy to love.

What You Need to Make Cold Peanut Soba Noodles

Soba Noodles

This recipe was inspired by Korean kongguksu, a cold soybean noodle soup. Instead of somyeon, thin wheat noodles, I used soba noodles. They have a slightly different texture, but the creamy peanut and black kidney bean sauce coats them beautifully, making every bite delicious.

Black Kidney Beans and Peanuts

These two ingredients are the heart of the sauce. I soaked the black kidney beans for 12 hours and then cooked them for at least 30 minutes. The peanuts add richness and a distinct nutty flavor. I used raw peanuts, lightly toasted in a pan until golden brown to bring out their aroma and build depth. Together, the beans and peanuts create a creamy, earthy, and nutty sauce that ties the whole dish together.

Dashi Powder

Dashi gives the sauce subtle umami depth. It makes the flavors more rounded and satisfying. I recommend not skipping it because this small ingredient really elevates the sauce and ties all the flavors together.

Cucumber and Tomato

These toppings add freshness and lightness to the dish. The crisp cucumber and juicy tomato balance the richness of the peanut and black kidney bean sauce, keeping the noodles bright and refreshing.

Salt and Toasted Sesame Seeds

Salt enhances all the flavors, while toasted sesame seeds add a nutty and aromatic touch. These small details make the dish feel complete.

Ice (Optional)

If you want your noodles extra chilled, especially on hot days or when you’re in a rush, toss in a few ice right before serving to keep everything refreshingly cool.

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With everything ready, it’s time to bring it all together.

Notes & Tips

1. If you don’t have soba noodles, you can use somyeon, rice noodles, or whole wheat spaghetti. Each one gives a slightly different texture but still pairs beautifully with the sauce.
2. For a stronger nutty flavor, add more toasted sesame seeds or peanuts when blending the sauce. Taste as you go until it feels right for you.
3. This recipe is already moderately high in protein, but you can top it with boiled egg, tofu, shrimp, or shredded chicken for extra protein and texture.
4. If you prefer it extra chilled, refrigerate the sauce before serving and toss in ice cubes when plating. It makes a big difference, especially on hot days.
5. For a heartier version, you can serve this with a side of steamed vegetables or even pair it with gyoza or kimchi for contrast.
6. To store: Keep the noodles and sauce separate in airtight containers. The sauce will stay fresh for up to 3 days in the fridge. Before serving again: Stir the sauce or blend it briefly. Add a splash of water, soy milk, or almond milk to loosen it back up.

When you need a little calm in a bowl.

If you love light and refreshing dishes like this, you might also enjoy my Agedashi Tofu, crisp on the outside, silky inside, and just as comforting in its own way. And come say hi on Instagram @barelysalted. Let’s share what we’re cooking :))

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Kitchen + Stereo

I’ve always been drawn to Fleetwood Mac, but Hypnotized hits differently. There’s something about its mellow groove that makes the kitchen feel calmer, like time slows down just enough to enjoy every little moment.

Love,
Jezelle