Bursting with flavor and color, this spicy peanut soba noodle salad is the ultimate blend of comfort and freshness. With chewy soba noodles, juicy shredded chicken, crunchy vegetables, and a bold, creamy peanut dressing, it’s the kind of dish that satisfies cravings while keeping things light and vibrant. Ideal for quick lunches, meal prep, or fuss-free dinners, it’s a recipe that brings heat, texture, and brightness all in one bowl.
Ingredients Breakdown
Soba noodles provide the perfect base—firm yet tender, with a nutty flavor that absorbs sauces effortlessly. They cook quickly and hold up well whether served warm or cold, making them versatile for any season.
Chicken breast serves as a hearty protein, offering a lean, satisfying addition that pairs beautifully with the richness of the sauce. When shredded, it disperses through the salad evenly for consistent bites.
Red bell pepper and purple cabbage add crunch and a rainbow of color. Their crispness contrasts the noodles’ softness, while their mild sweetness balances the spice of the sauce.
The peanut sauce is where the magic happens. A creamy mix of peanut butter, soy sauce, honey, lime juice, and sesame oil creates a savory, tangy, and slightly sweet base. Garlic adds a punch of flavor, while Sriracha brings the heat. You can easily tweak the spice level by adjusting the chili sauce.
Fresh herbs—cilantro or basil—bring aromatic freshness that lifts the entire dish. Crushed peanuts on top add the final touch of crunch, tying all textures together.
Step-by-Step Preparation Guide
To make the sauce, blend together peanut butter, water, soy sauce, sesame oil, honey, lime juice, garlic, and Sriracha. Once smooth, add the peanuts and pulse just enough to leave small chunks for texture. The result is a luscious, spicy dressing with a hint of sweetness and tang.
Cook the chicken breasts in a hot skillet with a bit of salt and pepper. Once golden and cooked through, let them cool before shredding into thin strips. This step locks in the juices and makes for tender, flavorful meat.
Slice the red bell pepper into thin strips and chop the cabbage roughly. These vegetables should be crisp but not overpowering. Finely slice your choice of herbs and set aside.
Boil the soba noodles according to the package instructions. Once tender, drain and rinse under cold water to prevent sticking and overcooking. This also cools them down for a refreshing salad base.
In a large mixing bowl, toss together the soba noodles, shredded chicken, vegetables, and herbs. Pour over the peanut sauce and mix thoroughly until every strand and ingredient is coated. Finish with a generous sprinkle of crushed peanuts before serving.
Serve the salad cold for a bright, refreshing bite, or enjoy it warm with the sauce gently heated for a more comforting meal.
Recipe Tips & Frequently Asked Questions
Add the peanuts last when blending to control chunkiness in the sauce
This allows you to customize the texture of the dressing for a smooth or crunchy finish.
Rinse soba noodles in cold water after boiling to prevent sticking
A quick rinse keeps them from clumping and also cools them down quickly.
Let the chicken rest before shredding to keep it juicy
Resting helps retain moisture and makes it easier to pull into tender strips.
Use a salad spinner or towel to dry cabbage for better sauce absorption
Removing excess moisture ensures the dressing sticks to every bite.
Make the sauce ahead to deepen flavor and save time
Letting the sauce sit helps the flavors develop and makes assembling faster later.
Can I make this vegetarian or vegan?
Yes! Substitute chicken with tofu or tempeh and replace honey with maple syrup or agave.
What’s the best substitute for soba noodles?
Rice noodles, whole wheat spaghetti, or ramen noodles work well as alternatives.
How long does the salad keep in the fridge?
Store in an airtight container for up to 3 days. Toss before serving again.
Can I use rotisserie or leftover chicken?
Absolutely—just shred and toss it in with the rest of the ingredients.
Is the peanut sauce freezer-friendly?
Yes, store it in a sealed container for up to 1 month. Stir well after thawing.
What to Serve With This Recipe
Start the meal with crispy vegetable spring rolls or pan-fried dumplings for a satisfying texture contrast.
Balance the spice with a light cucumber salad, quick-pickled radish, or edamame. These sides add freshness and cool down the palate.
To drink, pair with iced green tea, citrus-infused sparkling water, or a chilled Thai iced tea for something sweet and creamy.
It also packs well for meal prep, picnics, or work lunches. Serve in a mason jar or layered container for a grab-and-go option.
Creative Variations
Add spiralized carrots or cucumbers for extra crunch and color without overwhelming the flavors.
Swap the chicken for grilled shrimp, tofu, or tempeh to keep things interesting and accommodate dietary preferences.
Mix in edamame, snap peas, or bean sprouts for added texture and protein.
For deeper flavor, drizzle with chili crisp or add a touch of miso to the sauce to introduce a bold umami note.
This spicy peanut soba noodle salad is as vibrant and flavorful as it is easy to throw together. With endless ways to customize and a sauce that delivers on every level, it’s a go-to recipe for any time you want something fresh, filling, and full of punch. Whether served hot or cold, it’s always a crowd-pleaser.
Ingredients
For the Spicy Peanut Sauce
5 tablespoons Peanut butter
5 tablespoons Water
5 tablespoons Soy sauce (or tamari for a gluten-free option)
2 tablespoons Sesame oil (optional, for added flavor)
2 tablespoons Honey
Juice of 1 Lime
1 clove Garlic
1/4 cup Chili sauce, such as Sriracha (adjust to taste)
1/2 cup Peanuts
For the Salad
1 pound Chicken breast
10 ounces Soba noodles
1 Red bell pepper
3–4 cups Purple cabbage, chopped
1/4 cup Fresh cilantro or basil, to taste
1/4 cup Crushed peanuts, for garnish
Instructions
Begin by making the peanut sauce. Add the peanut butter, water, soy sauce, sesame oil, honey, lime juice, garlic, and chili sauce into a blender or food processor. Blend until smooth and creamy. Add the peanuts last and pulse a few times to achieve your desired texture—chunky or smooth depending on your preference.
Next, cook the chicken breasts in a skillet over medium-high heat. Season lightly with salt and pepper. Cook until golden on the outside and fully cooked through. Remove from the pan and let rest. Once cooled slightly, shred the chicken into bite-sized pieces.
Chop the red bell pepper into thin strips and roughly shred or chop the purple cabbage. Finely slice the fresh cilantro or basil to add a burst of herbal freshness to the salad.
Bring a pot of water to a boil and cook the soba noodles according to the package instructions—typically just a few minutes. Once tender, drain and rinse under cold water to prevent overcooking and sticking.
In a large bowl, combine the soba noodles, shredded chicken, chopped vegetables, and herbs. Pour the peanut sauce over the salad and toss thoroughly until everything is well coated. Top with crushed peanuts for a final crunchy finish.
Serve the salad warm or chilled depending on your preference.
Spicy Peanut Soba Noodle Salad Recipe
Ingredients
For the Spicy Peanut Sauce
- 5 tablespoons Peanut butter
- 5 tablespoons Water
- 5 tablespoons Soy sauce or tamari for a gluten-free option
- 2 tablespoons Sesame oil optional, for added flavor
- 2 tablespoons Honey
- Juice of 1 Lime
- 1 clove Garlic
- 1/4 cup Chili sauce such as Sriracha (adjust to taste)
- 1/2 cup Peanuts
For the Salad
- 1 pound Chicken breast
- 10 ounces Soba noodles
- 1 Red bell pepper
- 3 –4 cups Purple cabbage chopped
- 1/4 cup Fresh cilantro or basil to taste
- 1/4 cup Crushed peanuts for garnish
Instructions
- Begin by making the peanut sauce. Add the peanut butter, water, soy sauce, sesame oil, honey, lime juice, garlic, and chili sauce into a blender or food processor. Blend until smooth and creamy. Add the peanuts last and pulse a few times to achieve your desired texture—chunky or smooth depending on your preference.
- Next, cook the chicken breasts in a skillet over medium-high heat. Season lightly with salt and pepper. Cook until golden on the outside and fully cooked through. Remove from the pan and let rest. Once cooled slightly, shred the chicken into bite-sized pieces.
- Chop the red bell pepper into thin strips and roughly shred or chop the purple cabbage. Finely slice the fresh cilantro or basil to add a burst of herbal freshness to the salad.
- Bring a pot of water to a boil and cook the soba noodles according to the package instructions—typically just a few minutes. Once tender, drain and rinse under cold water to prevent overcooking and sticking.
- In a large bowl, combine the soba noodles, shredded chicken, chopped vegetables, and herbs. Pour the peanut sauce over the salad and toss thoroughly until everything is well coated. Top with crushed peanuts for a final crunchy finish.
- Serve the salad warm or chilled depending on your preference.
