Grapefruit-Soba Noodle Salad with Spicy Peanut Sauce Recipe | Vegetarian Times Skip to main content

Grapefruit-Soba Noodle Salad with Spicy Peanut Sauce

Cold noodle salads are a favorite Japanese lunch dish.


Ingredient Set Name: 

Spicy Peanut Sauce


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¼ cup seasoned rice vinegar
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2 Tbs. smooth peanut butter
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1 Tbs. low-sodium soy sauce
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2 tsp. agave nectar
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2 tsp. sesame oil
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1 tsp. chili oil
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1 clove garlic, minced (1 tsp.)

Ingredient Set Name: 

Soba Noodle Salad


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1 small red bell pepper, sliced (1 cup)
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5 radishes, thinly sliced (⅔ cup)
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5 green onions, sliced (⅓ cup)
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6 oz. snow peas
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8 oz. 100% buckwheat soba noodles, such as Eden Foods
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2 tsp. canola oil
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8 oz. seasoned tofu, cut into small cubes
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3 grapefruit, supremed (see below)
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¼ cup chopped cilantro
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1 Tbs. toasted black sesame seeds, optional, for garnish


1. To make Spicy Peanut Sauce: Purée vinegar, peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until smooth.

2. To make Soba Noodle Salad: Toss together bell pepper, radishes, and green onions in large bowl. Bring large pot of water to a boil, add snow peas, and cook 2 minutes. Transfer snow peas to bowl of ice water with slotted spoon; drain, and add to vegetables. Return water to a boil.

3. Cook soba noodles in same pot of boiling water according to package directions; drain, and rinse under cold water. Drain again, and set aside.

4. Heat oil in skillet over medium-high heat. Add tofu, and cook 1 minute per side, or until lightly browned.

5. Toss tofu, grapefruit supremes, and soba noodles with vegetables. Divide among 6 bowls, drizzle with Spicy Peanut Sauce, and sprinkle with cilantro and sesame seeds, if desired.

How to Supreme a Grapefruit
One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here's how to do it:

1. Trim ends all the way to juicy flesh.
2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)
3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.
4. Set supremes aside, and squeeze membrane "skeleton" over bowl to release any remaining juice.

Nutrition Information: 

7 g
Total Fat: 
10 g
Saturated Fat: 
2 g
26 g
0 mg
481 mg
4 g
18 g
Serves 6

Comments on this Recipe

This looks really delicious - I bet the grapefruit adds such a refreshing and unique burst to the dish. You should also check out this recipe for <a href="" rel="nofollow"> Soba Noodles with Tofu Miso Dressing</a>. Enjoy!

This is a really wonderful recipe - I've made it numerous times for group dinners, and always get raves - its the only peanut noodle recipe i use now!

M husband loved it but I found it to be alittle overpowering

This was amazing and the peanut sauce was delicious. I don't like spicy dishes so we substituted the chili oil for a dash of cayenne. Supreming the grapefruit is a bit time consuming (for the unexperienced anyway) and shouldn't be underestimated - but well worth it!

This review is only for the peanut sauce, as it is too cold and wet to be having cold noodles for dinner. ;-) However, the peanut sauce is, as has been stated, very good and simple. This is definitely going to be my go-to recipe for it.

The last sesame peanut sauce I made was too heavy on the peanut butter - this looks much better. As for the grapefuit, I'd probably use pre-sectioned grapefruit to save time. My main concern though, is the soba. My last soba experience was awful - the noodles came out slimy and inedible. Can anyone share a secret to getting soba noodles right?

If this is supposed to serve 6 why is the tofu cut into only 4 pieces?

You can buy Vegan, USDA Organic Japanese style Udon Noodle at Costco. These are 6 fully cooked and shrink wrapped portions! They are plain, no seasoning. We love them! So easy to make dinner!

We had this for dinner last night and it had a great flavor. I love the idea of adding grapefruit to a savory dish. It looked a little wet, but this didn't affect the taste.

Not great. The sauce is more vinegary than peanuty, so I adjusted to taste after it was made. As it is written it doesn't have the best flavor.

I really like the grapefruit-soba part of this recipe, but I use a different peanut sauce. I don't really care for this this version. I make this recipe every year when grapefruits come on.