I love recipes I can make for dinner that can double as lunch for the next day! As much as I love a good cooking project, most weeknights I like to keep dinner simple with things I’ve prepped ahead over the weekend. Queue this soba noodle salad! It almost tastes better leftover once all of the flavors have had time to kind of marinate. It has a creamy almond butter dressing that packs a punch from lime juice, sriracha, and ginger, and it’s full of fresh veggies, including thinly sliced cucumber, carrots, and bell pepper which add some great texture. As a note, the dressing is very strong on its own, but perfectly balances out once tossed with the soba noodles and veggies. This recipe makes enough to feed 4 hungry people, or 6 people as a light dinner.
Soba Noodle Salad
- 10.5 Ounces buckwheat soba noodles
- 1 Carrot julienne peeled or thinly sliced
- 1 Cucumber julienne peeled or thinly sliced
- 1 Red bell pepper thinly sliced
- 1/3 Cup toasted and unsalted almonds
- 1/2 Cup Freshly chopped green onion and/or cilantro
- 2 Tablespoons black sesame seeds
- Almond Butter Dressing:
- 1/4 Cup unsalted creamy almond butter
- 3 Tablespoons low sodium soy sauce
- 4 Tablespoons freshly squeezed lime juice
- 1 Tablespoon rice vinegar
- 2.5 Teaspoons toasted sesame seed oil
- 2 Teaspoons freshly grated ginger
- 2 Teaspoons of sriracha hot sauce
- 2.5 - 3 Tablespoons of water
- Pinch of salt
- Bring a large pot of water to a boil and cook buckwheat soba noodles according to package instructions. Drain and rinse noodles very well under cold water to cool, and set aside in a serving bowl.
- While the water is boiling, make the dressing. Put all of the almond butter dressing ingredients in a food processor or blender and pulse to combine. Whisking by hand will work as well.
- Prep the veggies. Use a julienne peeler for the cucumber and carrot if you have one, otherwise, thinly slice the cucumber, carrot, and the bell pepper. Thinly slice the green onions and/or cilantro, and roughly chop the toasted almonds.
- Once the noodles are cooked, drained, and cooled, toss them with the almond butter dressing to fully incorporate. Then add the cucumber, carrot, and bell pepper and give it a quick toss. Top with fresh green onion/cilantro, chopped toasted almonds, and black sesame seeds. Enjoy!
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