Cold Peanut Soba Noodles
Easy Cold Peanut Soba Noodles, nutty, creamy, a little earthy, and ready in minutes.
Equipment
- Medium pot
- Blender or food processor
- Strainer or colander
- Cutting board and knife
- Pan
- Measuring cups & spoons
Ingredients
For the noodles:
- 90g soba noodles
- ¼ tsp salt for boiling water
For the sauce:
- 1 cup cooked black kidney beans or canned, rinsed and drained
- 2 tbsp unsalted peanuts toasted
- ½ tsp dashi powder
- 1 ½ cups water
- salt to taste
For the toppings:
- ¼ cucumber julienned
- 1 small tomato
- ½ tsp toasted sesame seeds
- ice optional
- crushed peanuts optional
Instructions
- Cook the soba noodles. Bring a pot of water to a boil with ¼ tsp salt. Add the soba noodles and cook according to the package instructions. Drain and rinse under cold water to stop cooking, then set aside.
- Prepare the sauce. In a blender, combine the cooked black kidney beans, toasted peanuts, dashi powder, and water. Blend until smooth and creamy. Taste and season with salt as needed.
- Assemble the noodles. Place the cooked soba noodles in a serving bowl. Pour the cold peanut-black bean sauce over the noodles.
- Add toppings. Top the noodles with julienned cucumber, diced tomato, and toasted sesame seeds. Add crushed peanuts for extra crunch if desired.
- Optional chilling. If you want your noodles extra chilled, toss in a few pieces of ice right before serving.
- Serve and enjoy. Mix everything gently and enjoy a creamy, nutty, and refreshing noodle dish that’s both comforting and light.