I was at a friend’s last weekend and they served an awesome soba noodle salad. We talked a little bit about the ingredients so I spent all week trying to figure out how to recreate it. Sure, I could have asked for the recipe, but what’s the fun it that??!!
8 oz buckwheat soba noodles (prepared per package directions)
1 red bell pepper, julienne sliced
1/4 of an English cucumber, cut in quarters and then sliced thin
1/2 cup shredded napa cabbage
1/4 slivered almonds
1/2 cup creamy almond butter
1 tbsp tahini
1 tbsp peanut oil
1 tbsp toasted sesame oil
1/4 cup soy sauce
2 tbsp fresh lime juice
2 tbsp honey
1/2 tsp fresh grated ginger*
1 scallion sliced and then diced
3 tbsp sesame seeds
Freshly ground black pepper
Prepare the noodles. Make sure to rinse them after they are done.
Meanwhile, prep your veggies and set aside.
In a large bowl, combine almond butter, tahini, peanut oil, sesame oil, soy sauce, lime juice, honey, and ginger. Mix well. Add salt and pepper to taste.
Add the noodles to the bowl. Toss the veggies in, then the add the almonds, sesame seeds and scallion. Garnish with cilantro.
Can be served warm or cold.
*My trick for grating ginger? Bring it home and immediately peel it and freeze in an air tight plastic bag. Then, use a cheese grater to grate.