Serves 4 to 6
Vegetarian Soba Noodle Salad
This Asian spin on a pasta salad is loaded with crunchy vegetables. The longer this salad sits in the fridge, the longer the flavors blend, the more the noodles soak up the dressing, and the better it all becomes. If you haven’t tried buckwheat, it’s a nutty whole grain that makes chewy noodles – and if you’re gluten free, just be certain to check the label that there’s no wheat!
Photo Credit: Elizabeth Newman
Prep Time
Cook Time
Total Time
Cooking Level
Serving size:
Serves 4 to 6
Kosher salt
8 ounces dried buckwheat soba noodles
For The Dressing:
1/3 cup creamy almond butter
1/4 cup soy sauce
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons sesame oil
1 1/2 tablespoons honey
2 teaspoons wasabi paste
One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
For The Salad:
One 1 1/2-pound head napa cabbage, cored and shredded
3 green onions, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
1 cup slivered almonds, toasted, see Cook’s Note
3 tablespoons black sesame seeds
Instructions:
Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.
Article by Giada De Laurentiis