Cold Soba Noodles
A refreshing Asian-inspired dish featuring buckwheat soba noodles tossed with crisp vegetables and protein-rich tofu in a creamy almond-ginger sauce. Perfect for a light lunch or dinner.
4 servings
18 min
Be the first to rate this recipe
Ingredients
- •1 package soba noodles
- •1 cup shelled edamame
- •1 small red bell pepper
- •1 cup cubed firm tofu
- •¼ cup almond or peanut butter
- •2 tablespoons vegannaise or mayonnaise
- •2 tablespoons braggs liquid aminos or soy sauce
- •1 tablespoon rice wine vinegar
- •2 teaspoons honey or agave
- •1 clove garlic
- •1 inch piece ginger
- •1 tablespoon sesame oil
- •¼ cup vegetable or grape seed oil
Cooking Instructions
- 1.
Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.
5 min
- 2.
Cook noodles for 2-3 minutes.
3 min
- 3.
Drain and run under cold water until cool to touch.
2 min
- 4.
Add the noodles to a large bowl with the edamame, bell pepper and tofu.
2 min
- 5.
Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
3 min
- 6.
Pour sauce over the noodles and toss to combine.
2 min
- 7.
Serve.
1 min
