- Main
- Tofu
- Japanese
- Make-ahead
- Stovetop
Ingredients
For the peanut-sesame sauce
- 1/2 cup
creamy peanut butter
- 3 tbsp
soy sauce
- 2 tbsp
rice vinegar
- 1 tbsp
honey
- 1 tbsp
toasted sesame oil
- 1 1/2 tbsp
chili crisp, plus more for serving
1 1/2 tbsp in step 1
- 1 clove
garlic, finely grated
- 1 tsp
fresh ginger, finely grated (optional)
- 5–6 tbsp
warm water
For the noodles and vegetables
- 9 oz
dried soba noodles
- 1 1/2 cups
frozen shelled edamame
- 1
English cucumber, cut into thin matchsticks
- 2
medium carrots, peeled and cut into thin matchsticks
- 4
scallions, thinly sliced
- 1 cup
cilantro leaves, lightly packed, roughly chopped
3/4 cup in step 5, 1/4 cup in step 6
- 2 tbsp
toasted sesame seeds
salt, to taste
- 1
lime, cut into wedges (optional)
- Dairy-free
- Vegetarian
Contains peanuts (creamy peanut butter), soy (soy sauce, frozen shelled edamame), wheat (soy sauce) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: dried soba noodles.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Bring a large pot of water to a boil. While it heats, whisk the peanut butter, soy sauce, rice vinegar, honey, sesame oil, chili crisp, garlic and ginger together in a medium bowl. Whisk in the warm water a tablespoon at a time until the sauce is smooth and pourable, like heavy cream. Set aside.
5 min
- 1/2 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 1/2 tbsp chili crisp
- 1 clove garlic
- 1 tsp fresh ginger
- 5–6 tbsp warm water
- Step 2
Cook the soba in the boiling water according to the package directions, usually 4 to 6 minutes, until just tender. In the last 2 minutes, add the frozen edamame to the same pot.
6 min
- 9 oz dried soba noodles
- 1 1/2 cups frozen shelled edamame
- Step 3
Drain the noodles and edamame into a colander and rinse thoroughly under cold running water for about 1 minute, tossing with your hands, until completely cool and no longer sticky. Shake off as much water as you can.
2 min
- Step 4
While the noodles cook and cool, cut the cucumber and carrots into thin matchsticks and slice the scallions.
6 min
- 1 English cucumber
- 2 medium carrots
- 4 scallions
- Step 5
In a large bowl, toss the drained noodles and edamame with about three-quarters of the sauce until evenly coated. Add the cucumber, carrots, scallions and most of the cilantro and toss again, adding the remaining sauce if it looks dry. Season with salt.
3 min
- 1 English cucumber
- 2 medium carrots
- 4 scallions
- 3/4 cup cilantro leaves
- salt
- Step 6
Serve cold or at cool room temperature, topped with the sesame seeds, the remaining cilantro, a spoonful more chili crisp and a lime wedge to squeeze over.
- 1/4 cup cilantro leaves
- 2 tbsp toasted sesame seeds
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026