Cold Nutty Noodles with Veggies

Jackie Newgent


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Makes 4 servings

½ cup all-natural bottled Thai peanut sauce*

1 8- to 9-ounce package buckwheat soba noodles

3 cups veggie stir-fry, chilled

2 scallions, green and white parts very thinly sliced

2 tablespoons chopped fresh cilantro

2 tablespoons finely chopped roasted peanuts or 2 teaspoons toasted sesame seeds

A quick way to use up that extra stir-fry: pair it with noodles and Thai peanut sauce for a taste kids will love. If your family has peanut allergies, prepare the noodles with an almond butter–based sauce instead.


1. Add the peanut sauce to a large bowl. Set aside.

2. Bring a pot of water to a boil. Add the soba noodles and cook according to package directions, about 5 minutes. Drain, rinse with cold water until cool, then drain again.

3. Add the noodles to the sauce, along with the veggie stir-fry and scallions; toss to combine.

4. Transfer to a serving bowl. Sprinkle with the cilantro and peanuts or sesame seeds. Serve at room temperature or chilled.

*For peanut allergies, try this Asian almond-ginger sauce: Mix together ¼ cup creamy no-added-sugar almond butter, 1½ tablespoons rice vinegar, 1 tablespoon naturally brewed soy sauce, 1 tablespoon honey or agave nectar, 2 teaspoons freshly grated ginger root, and ½ teaspoon toasted sesame oil.

Per Serving:

Calories: 278

Carbohydrates: 28 g

Fat: 15 g

Protein: 11 g

Fiber: 6 g

Active Time: 8 minutes

Total Time: 13 minutes