Thai Style Peanut Dressing Spicy Soba Noodle Salad

Thai-Style Peanut Dressing Spicy Soba Noodle Salad is a lighter, brighter & spicier soba noodle recipe. This peanut noodle can be refrigerated upto 2 days.


  • Vegetable oil – 1 1/2 tbsp
  • Vidalia or other sweet onion finely chopped – 1/4 cup
  • Jalapeño, seeded and minced – 1
  • Garlic cloves, minced – 2
  • Peeled fresh ginger minced- 1 tbsp
  • Creamy peanut butter – 1/4 cup
  • Thai red curry paste – 1 1/2 tbsp
  • Unsweetened coconut milk – 1/2 cup
  • Chicken stock or low-sodium broth – 1/3 cup
  • Soy sauce – 1 tbsp
  • Sugar – 2 tsp
  • Fresh lime juice – 2 tbsp
  • Salt as per taste
  • Dried soba noodles – 1 pound
  • Finely julienned carrots – 1 cup
  • Finely julienned cucumber – 1 cup
  • Finely grated lime zest and chopped cilantro, for garnish

Read More: Maggi Noodles Bhel


  1. In a medium saucepan, heat 1 tablespoon of the oil until shimmering.
  2. Add onion and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 5 minutes.
  3. Add jalapeño, garlic and ginger and cook until fragrant, 1 minute.
  4. Add peanut butter and red curry paste and cook over moderately low heat, stirring, until smooth, about 2 minutes.
  5. Whisk in the coconut milk, chicken stock, soy sauce and sugar and simmer until thickened slightly, about 3 minutes.
  6. Remove from the heat.
  7. Whisk in the lime juice and season with salt; let cool completely.
  8. In a large pot of salted boiling water, cook the soba noodles until al dente, about 5 minutes.
  9. Drain and rinse under cold running water until cooled.
  10. Shake out the excess water and blot the soba dry.
  11. Transfer the noodles to a large bowl and toss with the remaining 1/2 tablespoon of oil.
  12. Add spicy peanut dressing and toss well to coat thoroughly.
  13. Add carrots and cucumber and toss again.
  14. Garnish the soba with the lime zest and cilantro and serve.

Read More: Aglio e olio maggi

Source: food & wine

Recipe by: Sarah Simmons