Peanut Sauce Noodle Salad

Here’s the thing:  The only dishes I can make completely on my own that come out consistently delicious involve peanut sauce.

I’ve tried other dishes, but I always have varying results.  Sometimes they come out really tasty, but the rest of the time I end up feeding them to my dogs.  But peanut sauce?  Works 100% of the time, thus further proving my hypothesis that peanut sauce is magical.


So anyway, a couple of days ago, my mom asked if I would make dinner for the family.  Immediately, I asked if we had any peanut butter.  She sort of gave me a weird look, and slowly nodded.  I then enthusiastically agreed scurried of to the kitchen.  My mom just stood there a little dazed for a few seconds.

It wasn’t until she asked what I was making that she finally understood.  “You and your peanut sauce,” she muttered as she left the room.


In the end, though, my whole family loved this meal.  Peanut obsessed as I may be, no one can argue with the fast that this is a kick-butt noodle salad.  Healthy (and gluten free!) soba noodles slathered in creamy peanut sauce, the perfect crunch from red peppers and celery, and some kale to add some even more yumminess.

This salad makes the perfect lunch or side, and it can easily be made into a main dish with some added tofu or salmon.  You’ve gotta trust me on this one: peanut sauce will never let you down.  I think I know what you’re having for lunch today…



Peanut Sauce Noodle Salad


1 12-oz box soba noodles

1/2 cup peanut butter

3 tbsp soy sauce

2 tbsp sweet chili sauce (can be found at most grocery stores)

1 tbsp rice vinegar

2 tsp maple syrup

juice of 1/2 lime

3 tbsp water (or however much is needed to get to a sauce-like consistency)

2 cups raw kale, chopped

1 tbsp olive oil

1 red pepper, chopped

2 stalks celery, chopped


  1. Cook soba noodles as directed. Set aside.
  2. In a cereal bowl, mix together peanut butter, soy sauce, sweet chili sauce, vinegar, maple syrup, lime and water. Mix until smooth.
  3. Add sauce to noodles and toss until all noodles are completely coated.
  4. Place olive oil in saucepan, and add kale. Cover and cook until kale is tender.
  5. Add cooked kale, chopped pepper, and chopped celery to salad and toss to distribute.
  6. Serve cold. Makes 4-6 servings.


P.S. If anyone’s having trouble finding soba noodles, I buy mine in bulk from Amazon.

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  • Reply
    April 1, 2014 at 8:49 am

    Looks so good! What kind of PB do you use? Natural or regular?

    • Reply
      April 1, 2014 at 10:03 am

      We alwys use natural. It has less sugar in it.

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