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Almond-Sesame Soba Zoodles with quick pickled veggies and the creamiest almond butter sauce ever!

Almond-Sesame Soba Zoodles with Quick Pickled Veggies

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!
Course Main Course
Cuisine American
Keyword quick recipe, soba noodles
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 servings
Calories 242kcal
Author Alyssa Rimmer



  • 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. 


Calories: 242kcal | Carbohydrates: 37g | Protein: 9g | Fat: 7g | Sodium: 983mg | Potassium: 589mg | Fiber: 3g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 21.9mg | Calcium: 97mg | Iron: 2.3mg