Thai Peanut Soba Noodles with Asparagus

Thai Peanut Soba Noodles with Asparagus

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 1/2 cup creamy unsalted peanut butter
  • 2 tablespoons tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 teaspoon fish sauce (optional)
  • 2 teaspoons honey
  • 2 cloves garlic, peeled
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon Sriracha or hot sauce (optional)
  • 3 tablespoons warm water, to thin as desired
  • 8 ounces buckwheat soba noodles
  • 1/2 bunch asparagus spears, cut into 2-inch pieces
  • 1 red bell pepper, seeded and cut into 1/8-inch strips
  • 4 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds


Place peanut butter, tamari, rice vinegar, sesame oil, fish sauce, honey, garlic, ginger and hot sauce in the bowl of a food processor. Blend until smooth, scraping down the sides if necessary, about 2 minutes. Thin with water to desired consistency.

Cook soba noodles according to package directions in salted boiling water. Add asparagus to the pot during the last 2 minutes of cooking. Drain noodles and asparagus in a colander; rinse briefly under cool water.

Toss noodles with peanut sauce, bell pepper, green onions and sesame seeds. Serve warm or cold.

Special notes:

To make this dish a main course, add cooked chicken or tofu.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member