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Asian Noodle Salad with Peanuts and Mint

This cool dish is full of flavor and so light. Scallions, cucumber, and chopped peanuts add crunch.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, June 2008


  • Coarse salt
  • 12 ounces soba (Japanese buckwheat noodles)
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil, such as safflower
  • 2 scallions, trimmed and thinly sliced
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 1/4 cup unsalted peanuts, coarsely chopped
  • 1/4 cup fresh mint leaves, plus more for garnish


  1. In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well.

  2. In a small bowl, whisk together soy sauce, lime juice, and oil. In a large bowl combine noodles, scallions, cucumber, peanuts, and mint. Toss noodle mixture with sauce, garnish with additional mint, and serve.

Cook's Notes

Soba noodles, made from buckwheat, are nuttier than those made from wheat.


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