Treat your taste buds to a flavour explosion with this spicy soba noodle salad. It’s got everything – texture, colour and a bold dressing starring Indonesian Sambal, lime, almond butter and ponzu sauce for the perfect balance of umami.
30 min
PREP TIME
340
CALORIES
15
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- For the dressing
- 2 tablespoon (30 milliliters) almond butter
- 1 tablespoon (15 milliliters) Sambal Oelek
- 2 tablespoon (30 milliliters) ponzu sauce
- 1 tablespoon (15 milliliters) lime juice
- 2 teaspoon (10 milliliters) warm water
- 1 tablespoon (15 milliliters) Liquid Honey Squeeze
- 2 tablespoon (30 milliliters) vegetable oil
- 1 teaspoon (5 milliliters) salt
- For the Soba Noodle Salad
- 3 (750 milliliters) cooked soba/buckwheat noodles , 225g uncooked
- 1/2 cup (125 milliliters) sliced green onion
- 1 cup (250 milliliters) seeded and julienned cucumber
- 1 cup (250 milliliters) peeled and julienned carrots
- 1/2 cup (125 milliliters) julienned yellow pepper
- 1 package (200 grams) enoki mushrooms
- 1/2 cup (125 milliliters) sliced and toasted almonds
Preparation
- 1 1. In a small bowl, whisk together all ingredients for the dressing. Set aside. 2. In a large bowl, combine all ingredients for the soba noodle salad, except the mushrooms and almonds. Drizzle with dressing and toss to coat. 3. Garnish with sliced almonds and enoki mushrooms.
NUTRITION INFORMATION
(per Serving)
