Almond-Sesame Soba Noodles with Quick-Pickled Vegetables
Ingredients
The noodles and vegetables
-
8
ounces
buckwheat soba noodles
-
6
medium
radishes
-
1
unit
English cucumber
-
2
large
carrots
-
2
large
zucchini (optional)
The dressing and pickling
-
¼
cup
rice vinegar
-
2
teaspoons
sea salt
-
½
cup
unsalted almond butter
-
1
small
garlic clove
-
¼
cup
freshly squeezed lime juice
-
2
tablespoons
gluten-free tamari or soy sauce
-
2
teaspoons
raw honey or maple syrup
-
2
teaspoons
toasted sesame oil
-
1
tablespoon
black or white sesame seeds (for garnish)
Instructions
- 1. Boil water in a large pot and cook the soba noodles as per package instructions until al dente. Drain and rinse with cold water, then soak in a bowl of cold water.
- 2. While the noodles cook, mix the radishes, cucumber, carrots, vinegar, and 1 teaspoon of salt in a bowl. Let marinate for 10 minutes, stirring occasionally.
- 3. In a food processor, blend the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon of salt, and ¼ cup of water until smooth. Adjust consistency with more water if needed.
- 4. Drain the soba noodles and combine them with the almond-sesame sauce in a bowl. Add the zucchini if using, and toss to coat.
- 5. Serve the noodles topped with the quick-pickled vegetables and garnish with sesame seeds. Enjoy at room temperature or chilled.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
18g
Total carbohydrates
40g
Total protein
12g
Sodium
800mg
Cholesterol
0mg
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