These almond-sesame soba noodles are the perfect fake-out take-out! Loaded with flavor and nutrients, then topped with bright pickled veggies!
One of the perks of living in a big city, and being in the industry I'm in, is that I get to meet so many cool people! There are loads of bloggers/Instagrammers/influencers here in the city, and it's been so much fun getting to know some of them.
One of those lovely ladies is Phoebe Lapine, the lady behind this amazing Soba Zoodle Salad recipe. I met Phoebe over two years ago at a Friendsgiving event and she has since come out with an incredible book called The Wellness Project. This book isn't your normal wellness book, rather it's her personal journey to finding health, wellness and balance.
What I loved about reading this book is that it's not just a cookbook. In fact, it isn't a cookbook at all. Phoebe does share 20 delicious recipes, but this book is more about sharing her journey with the reader, in hopes to help them discover ways to cure some of the ailments they might be facing.
As I was flipping through the book, looking at all the recipes, I couldn't decide what to make for you. So instead I decided to read the entire book and then choose. Funny enough, this was one of the last recipes in the entire book, but it totally fit.
Light, flavorful, easy to make and 100% pure ingredients. You know, just the way I like to eat 😉
The base of this amazing salad (I guess that's what we'll call it), are soba noodles.
I've been gluten-free for almost 7 years now and I can honestly tell you this is the first time I've cooked soba noodle anything. Ummm what is wrong with me? They are SO good!
The thing you need to be mindful of (if you're following a GF diet), is that most soba noodles aren't made from 100% buckwheat flour. I found a few at Whole Foods and also some on Amazon, but the brands I like are King Soba and Eden.
On top of the soba noodles is the dreamiest sesame-almond butter sauce ever. Creamy, flavorful, a touch spicy and the perfect complement to the rest of the dish. I could honestly eat this by the spoonful! (and I also save extras for spring roll dipping…yum!)
Then, of course, there are the quick pickled veggies!
I love me a good pickled radish, but I never give myself the time to properly make them. Little did I know, you can make picked veggies in just 10 mins WITH only 3 three ingredients. So basically, I'm going to be eating pickled everything all summer long!
This recipe calls for a mixture of cucumbers and radishes which are pickled in rice vinegar and a pinch of salt. They give the perfect amount of tang and bite and a welcome crunch!
We also lightened things up a bit by adding half zucchini noodles. It makes the salad feel super light and refreshing, but you still get that satisfaction of eating noodles. (<– one of the many reasons I ❤️ zoodles)
Plus, it never hurts to have a more veggie-centric meal, right? Bring on ALL the veggies. That's always my opinion!
I've shared this recipe below of course, but I highly encourage you to go pick up a copy of The Wellness Project. You can get a copy on Amazon, along with some soba noodles and a spiralizer, and make this dish for dinner!
This creamy almond-sesame soba zoodle recipe is the perfect fake-out take-out! Loaded with flavor and nutrients, and topped with bright pickled veggies, it will quickly become a favorite!
- 8 ounces buckwheat soba noodles
- 1 bunch radishes, cut into 1/2
- 2 cucumbers, cut into 1/2
- 1/4 cup rice wine vinegar
- 2 teaspoons salt, divided
- 1/4 cup unsalted creamy almond butter
- 1 small garlic clove
- Juice of 1 lime
- 1 tablespoon gluten-free tamari
- 1 teaspoon raw honey (or maple syrup)
- 1 teaspoon dark toasted sesame oil
- 2 large zucchini, spiralized into noodles
- 1 tablespoon black sesame seeds to garnish
- Bring a large pot of salted water to boil. Cook the soba noodles according to the package instructions until al dente. Drain and rinse with cool water until room temperature, shaking out all the excess. Transfer to a large mixing bowl and set aside.
- While the noodles are cooking, in a medium mixing bowl, combine the radishes, cucumber, vinegar and salt. Allow the veggies to marinate for at least 10 minutes, tossing occasionally.
- In the bowl of a small food processor (or blender), puree the almond butter, garlic, lime juice, tamari, sweetener (honey/syrup), sesame oil and 2 tablespoons of water. Add more water, 1 tablespoon at a time, until you reach the consistency of a traditional peanut sauce.
- Add zucchini noodles to the bowl with the soba noodles and pour dressing on top. Toss until evenly coated with dressing, then divide evenly between bowls. Garnish with pickled veggies and black sesame seeds.
Feel free to make this entire with zoodles or soba noodles by doubling the amounts of each. You can also make this a thai flavored sauce by swapping in peanut butter and omitting the sesame oil.
|Amount Per Serving||As Served|
|Calories 665kcal Calories from fat 108|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 2g||10%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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