I’m such a fan of Asian flavors you guys. If I didn’t try to keep things interesting here I’d probably just end up sharing stir-fry recipes and sushi every single day. As it is, I think I share quite a few recipes with those flavors.
This recipe is one that you might be familiar. Or, maybe it’s something you’ve never heard of and it sounds super intriguing to you. I know I did when I first heard of something like this. First of all, can we just take a second to acknowledge the double standards within cultures when it comes to food. For example, who decided that pancakes and waffles are for breakfast? I mean, sometimes I want salad for breakfast and waffles for dessert. Who makes these standards?
When I was living in Chile I took a pasta salad to a gathering one time. It was so funny because the Chilean woman couldn’t understand that it was supposed to be served cold. In fact, they took it back into their kitchen to heat it up and serve it hot. I think my point is that we all need to stop freaking out about foods we think are strange when some cultures eat bugs, ya know? I’m just saying it could be worse than cold pasta.
That said, this recipe can absolutely be served warm if you want. It’s just great cold too. I think the main reason I love it cold is for convenience sake. Especially during the hot months. It’s a great meal to prep ahead and I think the soba noodles are even better for this than other pastas because they hold their texture longer.
Anyway, as you probably already gathered from the title, this takes about 25 minutes to make and is so simple. Now I usually like to use fresh produce in my recipes as much as possible. However, in keeping with my recent mood, I’ve been trying to simplify things as much as possible and it really doesn’t get easier than frozen stir-fry veggies.
So if you make this I’d love to know what you think. Did you try it hot, cold, upsides down?
25-Minute Thai Peanut Soba Noodle Salad (Vegan)
- 1 8 ounce package soba noodles
- 1/4 cup peanut butter
- 1/4 cup tamari or soy sauce
- 1 teaspoon freshly grated ginger
- 1 tablespoon chili garlic paste
- 1 tablespoon maple syrup
- 2 tablespoons rice vinegar
- 2 cups frozen stir-fry vegetables thawed
- 1 8 ounce bag frozen shelled edamame, thawed
- 1 medium zucchini ribboned
- sesame seeds for topping optional