Soba Noodle Salad with Teddie Sauce
Dinner
![](https://teddie.com/wp-content/uploads/2022/07/PreventionPantry_Thai-Soba-Noodle-Salad-with-Spicy-Peanut-Sauce-.jpg)
We can’t get enough of this vibrantly colorful Soba Noodle Salad with Teddie Sauce. This dish can be served warm or cold and makes for great leftovers.
ingredients
- Buckwheat soba noodles
- Red cabbage (shredded)
- Bell pepper (thinly sliced)
- Chopped green onion
- Shredded carrots
- Snap peas
- Cilantro
- Jalapeño, thinly sliced
- Raw cashew pieces
- 1
- bag frozen edamame, shelled
- TOPPING:
- ⅔ cup
- Teddie Smooth Peanut Butter, unsalted
- 3 tbsp
- Low sodium soy sauce or tamari
- 2 inch
- Ginger piece, minced
- 2
- Garlic cloves, minced
- 2
- Limes, juiced
- 1-2
- Red pepper flakes (omit if you don’t like spice)
- 1 tbsp
- Pure maple syrup
- 1-2 tbsp
- Warm water
instructions
- Cook soba noodles according to package instructions.
- Strain and rinse under cold water and put aside.
- Make peanut sauce by whisking together all topping ingredients in a large bowl or blend in a food processor.
- Add 1-2 tablespoons warm water at the end to thin out slightly (more if needed).
- Mix all vegetables and cashews together in a large bowl and toss with peanut sauce.
- ANY combination of raw veggies will work great!