This is one of my favorite go-to summertime salads. It has lots of flexibility. You can make it a day ahead and you can include other veggies that you have in the fridge (e.g. peppers, cucumbers, carrots, radishes, etc.) or proteins (e.g. roast chicken, salmon or shrimp).
For more salad inspiration, check out @SaladsAreSuperAwesome on Instagram.
For the salad:
- Kosher salt
- 12 ounces soba noodles
- 6 ounces of shelled edamame, cooked
- 4 scallions, trimmed and finely chopped
- Handful of cilantro leaves
- 1 lime, cut into wedges for serving and basil garnish
For the peanut sauce:
- ½ cup smooth peanut butter
- ¼ cup soy sauce
- 2 tablespoons maple syrup or honey
- 2 tablespoons lime juice (from 1 lime)
- 1 tablespoon sesame oil
- 2 teaspoons chile oil or hot sauce, plus more to taste
- 2 tablespoons of finely grated ginger
- 1 garlic clove, grated
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold. (Toss cooked noodles with a small amount of vegetable oil if not dressing immediately to prevent them from sticking.)
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup or honey, lime juice, sesame oil, grated ginger, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Add the cooked edamame, soba noodles, scallions and cilantro into a large bowl.
- When you are ready to serve, drizzle with spicy peanut sauce and mix thoroughly.
- Serve with lime wedges and basil garnish.