High-Protein Soba Noodle Salad With Peanut Sauce

A quick and easy soba noodle salad with a fiery peanut sauce, packed with edamame, cabbage, and mango for a protein-rich meal.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME5

TOTAL TIME20

Servings 2

Course Salad

Cuisine Asian-Inspired

Keyword 20 mins or less, cilantro (coriander), cucumber, Easy-Cooking, ginger, High Protein, lime, maple syrup, Meal Prep, onions, peanut butter, Peanut-Sauce, red cabbage, rice, scallions (spring onion)

Ingredients

4.5 oz dry soba noodles
2 cups edamame shelled, thawed - see notes
⅛ red cabbage
1 tsp lime juice
2 spring onions finely chopped
1 cucumbers finely diced
1 cup mango diced - see notes
½ cup cilantro finely chopped
¼ cup fresh mint finely chopped
sea salt flakes to taste

Peanut Sauce

2 tbsp peanut butter
1 tbsp lime juice
1 tbsp fresh ginger, peeled
2 tsp tamari
1 tbsp maple syrup
1 tbsp rice vinegar
½ tbsp hot sauce more or less to taste
2 tbsp water if needed to thin this will depend of the thickness of the peanut butter you're using

Instructions

Cook the soba noodles as per the instructions on the packet. Once cooked, rinse them under cold water to stop the cooking process and prevent them from sticking.
Using a Y-shaped vegetable peeled, finely shred the cabbage. Alternatively, you can use a knife and slice as thinly as possible. I love using the vegetable peeler, as it's a lot easier. You should get about 2 cups worth of shredded cabbage.
Combine with 1 tsp lime juice, and 1 pinch of sea salt, and massage with your hands, to soften the cabbage. It will take a bright pink colour.
Prepare the Peanut Sauce: In a small blender, add the peanut butter, lime juice, ginger, tamari, maple syrup, rice vinegar, and hot sauce. Blend until smooth.
Alternatively, whisk together all the ingredients for the dressing in a bowl until well combined. If the peanut sauce is too thick, add water to thin it out to your desired consistency.
In a large salad bowl, combine the soba noodles, lime-infused cabbage, edamame, spring onions, cucumber, cillantro, mint, mango, and the peanut sauce. Mix everything together until well combined. Adjust the salt to taste and enjoy!

Video

Notes

Mango: fresh mangoes are so juicy and delicious, but not always in season. In this case, frozen mango is a great replacement to add a touch of brightness to the salad. Slice it before it's completely thawed for ease. Alternatively, 1/2 a diced avocado can be used here.

Edamame: Most edamame are pre-cooked when frozen and ready to be thawed and eaten. Cover in boiling water for a few minutes and drain, if you have not thawed earlier in the day.

Nutritional Information - Per Serving