Almond-Sesame Soba Zoodles
Ingredients
The noodles and veggies
-
8
ounces
soba noodles
-
1
bunch
radishes (about 6 medium), cut into ½-inch cubes
-
1
large
cucumber (about 1 pound), cut into ½-inch cubes
-
2
large
zucchini (about 1 pound), spiralized into thin noodles
The pickling mixture
-
¼
cup
rice vinegar
-
2
teaspoons
fine sea salt, divided
The sauce
-
½
cup
unsalted almond butter
-
1
small
garlic clove, pressed or minced
-
¼
cup
freshly squeezed lime juice (about 2 limes)
-
2
tablespoons
reduced-sodium tamari or soy sauce
-
2
teaspoons
raw honey
-
2
teaspoons
toasted sesame oil
-
¼
cup
water, more as necessary
For garnish and serving
-
1
tablespoon
sesame seeds, preferably black
-
to taste
Sriracha or chili-garlic sauce
Instructions
- 1. Boil salted water in a large pot and cook the soba noodles until al dente, then drain and rinse with cool water.
- 2. In a medium bowl, combine radishes, cucumber, vinegar, and 1 teaspoon of salt. Let marinate for 10 minutes.
- 3. In a measuring cup, whisk together almond butter, garlic, lime juice, tamari, honey, sesame oil, and remaining salt. Add water to achieve desired consistency.
- 4. Combine the sauce with the soba noodles and add zucchini noodles, tossing to coat.
- 5. Serve in bowls topped with pickled veggies and sesame seeds, with hot sauce on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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