Craving a meal that’s as vibrant and refreshing as a perfect summer day? This Sweet and Savory Peach Soba Noodle Salad is your answer! We’re tossing nutty buckwheat noodles with juicy peaches, crisp red peppers, and protein-packed edamame, all brought together with a zingy ginger-sesame dressing. It’s a 30-minute masterpiece that’s light, satisfying, and bursting with incredible flavor.
Ingredients
• 6 ounces dried soba (buckwheat noodles) or multigrain spaghetti
• 2 cups frozen shelled sweet soybeans (edamame), thawed, or one 15-ounce can black beans, rinsed and drained
• 2¼ cups coarsely chopped peaches or nectarines (about 3 medium)
• 1 large red sweet pepper, seeded and cut into bite-size strips
• ¼ cup sliced green onions (about 2)
• ¼ cup rice vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• ¼ cup sliced almonds, toasted
Instructions
1. In a large saucepan, cook soba noodles according to package directions. Drain in a colander, rinse with cold water to stop the cooking, and drain again thoroughly. Transfer to a large bowl.
2. Add the thawed edamame, chopped peaches, red pepper strips, and sliced green onions to the noodles. Toss gently to combine.
3. To make the dressing, combine the rice vinegar, soy sauce, toasted sesame oil, and grated ginger in a small screw-top jar. Cover and shake well until emulsified. Drizzle the dressing over the soba mixture and toss to coat everything evenly. Sprinkle with toasted almonds before serving.
Nutritional Information
• Nutrition Facts
• PER SERVING: 368 calories, 11 g total fat (1 g saturated fat), 0 mg cholesterol, 632 mg sodium, 55 g carbohydrates, 9 g fiber, 18 g protein.
Pro Tips
• Peaches have a fuzzy skin while nectarines are smooth. Nectarines also offer more vitamin A, C, and potassium, but either works beautifully in this salad.
• For a gluten-free version, ensure you use 100% buckwheat soba noodles and substitute tamari for the soy sauce.
• To easily toast almonds, spread them in a single layer in a dry skillet over medium heat. Cook for 3-5 minutes, shaking the pan often, until fragrant and lightly golden.
• The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just shake well before using.
FAQ
Q: How can I make this peach soba noodle salad vegan
A: This recipe is easily made vegan. Ensure you use soba noodles or a multigrain spaghetti that does not contain eggs. All other ingredients, including the ginger-sesame dressing, are naturally plant-based and vegan-friendly.
Q: Is this vegetarian noodle salad a good source of protein
A: Yes, this salad provides a substantial amount of plant-based protein, with 18 grams per serving. The primary protein sources are the edamame (sweet soybeans) and the buckwheat soba noodles themselves.
Q: What do I need to make this recipe gluten-free
A: For a completely gluten-free version, use soba noodles that are made from 100% buckwheat flour, as some brands contain wheat. Additionally, substitute the reduced-sodium soy sauce with gluten-free tamari.
Q: Can I meal prep this soba noodle salad for later
A: Absolutely. For best results, store the salad components and the ginger-sesame dressing in separate airtight containers in the refrigerator. Combine and toss them together just before serving to keep the noodles and vegetables crisp. The salad will keep well for up to 3 days.
