Prep Time
25 Mins
Makes 6 to 8 servings

This Asian noodle salad can be easily halved for a weeknight side dish. Serve chilled or at room temperature.

How to Make It

Step 1

Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.

Step 2

Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.

Ratings & Reviews

Made some changes

September 08, 2016
Halved the recipe for dinner for 4.  After reading the reviews, I opted to make changes to the recipe while keeping with the main ingredients.  I used low sodium soy sauce and low fat peanut butter and light coconut milk.  I used thin rice noodles.  We added some grilled chicken to have it as a main dish.  It was pretty good, sauce was thinner as I would've expected.  Saltiness seemed fine with the low sodium soy.  It wasn't as good as I had hoped; some cilantro may have helped or some bean sprouts.  Probably wouldn't make again as there are much better peanut noodle salad recipes out there.  Total fat grams with the chicken was 15 and calories were around 450 for a 2 cup serving per My Fitness Pal's recipe calculator.

Great for Picnics

June 01, 2015
I prepared this recipe with rice noodles instead of soba to make it gluten free. Also used Kikkoman gluten free soy sauce. I let is chill over night to blend the favors. Everyone at the picnic loved it

DianeWhelan's Review

September 06, 2014
This would be far too salty with the original quantities. I listened to other reviewers and cut the soy by 75% and it was still a little too salty for my tastes. I also added some sugar snaps for a little crunch and swapped the vinegar for balsamic (but less than 1/4 of the original). I probably won't make this again without a lot of substitutions and/or changes.

ginastjean's Review

July 07, 2014
Very good with a few revisions. I used Braggs Amino Acids (you can find it in the vinegar section of the supermarket) instead of soy sauce and cut it down to 1/2 cup. Used 3/4 cup coconut milk and added broccoli to the recipe. Also added about a tsp of ginger.

greyout's Review

January 13, 2013

thelonafao's Review

December 01, 2011
The proportions must be off -- even when I halved the soy sauce, the total effect was inedible.

dandyjams's Review

November 16, 2011
Thought it was decent, but only as a side dish; I tried to make it as an actual dish and ended up going out and buying fish to go with it. It went well together, with a pineapple and mango mahi mahi...the only thing is I felt there was too much vinegar. I would definitely down or omit the vinegar the next time. I think I might have used too much sauce for the amount of noodles I had; definitely don't over-coat the noodles. I think I would also use thicker noodles, even such as fettuccine, instead of using angel hair the next time.

jadlin's Review

November 06, 2011
Sorry, way too salty. You could make alterations, but too many more good recipes out there to try. Probably will not make again.

aahartman01's Review

August 26, 2011
Awesome with some modifications. NO extra salt, only 1/4 cup soy sauce and rice wine vinegar, a dash of siracha, one clove garlic, less noodles (about 8 oz) and added broccoli for more oomph. Really, really good. Served cold, excellent fast summer dinner.

tang3rine's Review

June 27, 2011