Traditional recipes

Peanut Soba Noodles with Steak

Peanut Soba Noodles with Steak

Soba noodles cooked in a rich coconut peanut butter sauce and topped with grilled steak make this dish simply luxurious.!MORE+LESS-

Updated September 18, 2017

3

tablespoons extra-virgin olive oil

6

tablespoons soy sauce, divided

1

large pinch coarse salt

1

can (13.66 oz) coconut milk

3

tablespoons smooth peanut butter

2

tablespoons brown sugar

1

tablespoons sambal oelek (sriracha is fine, too)

1/2

cup chicken or beef stock

6

- 9 ounces soba noodles (2 to 3 bundles)

2

cups sugar snap or snow peas, cut on the diagonal

1

red bell pepper, thinly sliced

3

scallions, thinly sliced

Peanuts, chopped (for garnish, if desired)

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  • 1

    Pierce the steak all over with a fork and place in a large sealable plastic bag. Add the olive oil, 3 tablespoons soy sauce, garlic salt, and a pinch of salt and pepper. Seal bag and marinate steak for an hour, and up to overnight.

  • 2

    Brush a little bit of oil on a grill pan and grill the steak on both sides until your preferred doneness. Remove from the pan, cover and let rest for 15 minutes.

  • 3

    In a large sauté pan, add the coconut milk, peanut butter, brown sugar, sambal oelek, lime juice, fish sauce, the remaining 3 tablespoons soy sauce and stock. Whisk over a medium heat until it starts to lightly bubble.

  • 4

    Add the soba noodles, snow peas and red bell pepper and continue to stir until the soba noodles have softened, 5-8 minutes.

  • 5

    Thinly slice the steak and serve on top of a small mound of noodles and vegetables. Garnish with scallions and cilantro leaves. Garnish with chopped peanuts, if desired. Serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • Grilled steak. Soba noodles. The richest coconut peanut butter sauce ever. Your face.This is some serious luxurious eating. Luxurious, but completely attainable. AND quick. And luxurious. And easy! And, like totally luxurious.Thing is, it's all in the sauce. It's the silkiest blend of coconut milk, smooth peanut butter, a little heat, some salty tones and sweet, sweet brown sugar. And then you add some fresh veggies, some seasoned grilled steak, fresh cilantro and scallions and good heavens, Lawdy Lou.I basically just told you the recipe, but let's get gritty! Noodles and veggies on the bottom, steak on the top, garnished with cilantro and scallions.LUXURIOUS.Total autumn eating, yo.

Spicy Peanut Noodles

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These Spicy Peanut Noodles are extremely simple to make! A fusion of flavors in a dish that can be prepared in under 20 minutes.

These spicy peanut noodles have so much flavor! I added some gochujang paste to make it spicy, peanut butter for that sweet, nutty zest and lots of other great ingredients that give this dish an incredible flavor!

There really is no exact science to what goes in dishes like this. I really just go with my gut and the end result is always delicious. But that’s what’s so great about dishes like this, you can customize them to what your taste buds want.


Soba Noodles are mixed with a quick but spicy peanut sauce and tossed with lots of fresh veggies. This dish is good at any temperature.

It should be no surprise if you’re a regular reader around these parts that I enjoy spicy food. Normally, I turn to Southwestern food when I’m in the mood for some heat, but sometimes I’m not in the mood for something like a burrito or nachos.

These days I’ve been experimenting a lot more with Asian flavors which, trust me, pack plenty of heat. A few weeks ago I made a soba noodle dish with a fairly standard spicy peanut sauce. I mixed the soba noodles with lots of fresh veggies and some seared tofu and tossed everything in the peanut sauce.

It doesn’t look spicy, but it’s got some kick to it.

I think one of my favorite things about this dish is that it was pretty good at every temperature. On day one I had it at room temperature. On day two I had it cold for lunch as kind of a noodle salad dish. On day three, I brought it back to life in a super-hot pan with a touch of oil and stir-fried it. It was great all three ways!


  • 3 tablespoons reduced-sodium soy sauce, divided
  • 2 tablespoons lime juice
  • 1 tablespoon packed brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 pound flank steak, trimmed and sliced crosswise into 1/2-inch strips (see Tip)
  • 8 ounces buckwheat soba noodles
  • 1 12-ounce package broccoli slaw
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon peanut oil, divided

Combine 2 tablespoons soy sauce, lime juice, brown sugar, garlic and ginger in a large sealable plastic bag. Add steak, turn to coat and let marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.

Meanwhile, bring a large pot of water to a boil. Add noodles and cook, stirring occasionally, according to package instructions, adding broccoli slaw to the pot during the last minute of cooking. Drain and rinse with cold water. Transfer to a bowl and toss with sesame oil, sesame seeds and the remaining 1 tablespoon soy sauce.

Heat 1 1/2 teaspoons peanut oil in a flat-bottom carbon-steel wok or large cast-iron skillet over high heat. Remove half of the steak from the marinade and cook, stirring frequently, until desired doneness, 2 to 4 minutes. Reduce the heat to medium-high and repeat with remaining 1 1/2 teaspoons peanut oil and the remaining steak. Serve the steak with the noodles.

If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.


Easy Soba Noodles with Peanut Sauce

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Looking for an ultra easy dinner that also happens to be vegan? These 15-minute peanut soba noodles are the perfect answer. With a sauce quickly whisked together from pantry staples and a garnish of fresh green things (cucumber, cilantro, and scallions), it’s a flavorful and texture-rich bowl of noodles you can feel great about eating—and make even when you’re exhausted.

Note: Soba noodles are easy to overcook, so see a tip on how to avoid that.

Variations: Add tofu or even meat if you’d like a more substantial topping, and try other herbs and veggies you may have hanging around.

If you have a few more veggies in the crisper drawer, try our Asian Peanut Noodles recipe, and for another way to serve soba, try our Soba Noodles with Swiss Chard-Miso Pesto recipe.