Crunchy Cold Soba Noodle Salad (Edit recipe)

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This cold soba noodle salad is a perfect healthy summer recipe for those summer days you want a fresh meal, without having to spend hours in the kitchen. To get that perfect crunch, I pair crisp veggies and Lark Ellen Almonds, tossing it all together with a creamy miso peanut dressing. For added protein, pair it with grilled chicken thighs, shrimp, or steak for an easy meal prep lunch or dinner. Provecho amigos!

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PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

18

Serves: 6

Ingredients

8 oz Buckwheat Soba Noodles (100% buckwheat), Cooked
2 whole Carrots, Shredded
0.25 whole Red Cabbage, Shredded
2 whole Cucumber, Thinly sliced into matchsticks
1 whole Red Bell Pepper, Thinly sliced into matchsticks
12 oz Edamame (Soybeans), Shelled
3 whole Green Onion (Scallion), Sliced
0.5 cup Organic Sprouted Almonds - Lark Ellen Farm, Chopped

Dressing

1 Tbsp White Miso Paste
2 Tbsp Wheat-Free Tamari
1.5 tsp Sesame Oil
2 - 3 Tbsp Creamy Peanut Butter, Or Sub Almond Butter or your favorite nut butter
1 - 2 tsp Sriracha, Increase for more heat
1 tsp Ginger Root, Grated, about a 1 inch piece
2 clove Garlic, Grated
1.5 Tbsp Honey
2 - 3 Tbsp Water, Warmed, to thin

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the soba noodles according to the package directions. Drain and rinse well under cold water to stop the cooking process and remove excess starch. Set aside to cool completely.
Prep and chop the veggies.
In a large bowl, combine the shredded carrots, red cabbage, cucumbers, red bell pepper, edamame, chopped almonds, and green onions (reserve 1-2 tbsp of green onions and almonds for a garnish).
In a small bowl, whisk together the miso paste, tamari, sesame oil, peanut butter, sriracha, grated ginger, grated garlic, and honey.
Add the warm water, 1 tablespoon at a time, whisking until the dressing is smooth and pourable.
Add the cooled soba noodles to the bowl with the vegetables. Pour the dressing over the top and toss until everything is evenly coated.
Serve immediately or chill for 20 to 30 minutes before serving for an extra refreshing cold noodle salad.

Notes

If the noodles absorb too much dressing after chilling, add a splash of water, nut butter, and tamari before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	384
Fat:	16 g
Carbohydrates:	48 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	451 mg
Fiber:	7 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.