Soba Noodle Salad

By amybites

Ingredients

• FOR THE SALAD:
• 8 oz. buckwheat soba noodles
• One 1 1/2-pound Napa cabbage, cored and shredded
• 1 red bell pepper, sliced
• 1/2 cup sliced scallions
• 1/2 cup toasted almonds or peanuts, roughly chopped
• FOR THE SAUCE:
• 1/4 cup creamy peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tablespoons extra virgin olive oil
• 2 tablespoons sesame oil
• 1 1/2 tablespoons dark brown sugar
• 2 teaspoons maple syrup
• 1 1/2 tablespoons fresh ginger, peeled and chopped
• 1/4 teaspoon red pepper flakes
• Juice of 1 lime
• FOR GARNISH:
• 3 tablespoons sesame seeds, toasted
• 1/4 cup fresh cilantro, chopped

Details

Servings 6
Adapted from amybites.com

Preparation

Step 1

1) Cook noodles according to package instructions. Drain and rinse with cold water, then place in a large serving bowl and set aside.

2) Combine cabbage, bell pepper, scallions, and nuts in the same serving bowl. Mix salad and noodles until well combined. Set aside.

3) In a blender, combine all sauce ingredients. Blend until smooth and creamy. Pour sauce over salad and toss until the sauce coats the salad evenly. Top with sesame seeds and cilantro. Serve at room temperature or cold.