Crunchy and creamy soba noodle salad with almond dressing

By Joy McCarthy
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Soba noodles are a favourite of mine because they cook so quickly and are a good source of protein, fibre and minerals. I use King Soba 100 percent organic buckwheat noodles in this recipe.

Crunchy and creamy, this soba noodle salad is satisfying to all the senses. The dressing is rich with good fat, making the salad a meal all on its own, or it goes well with some added protein, like my Lemon Pepper Baked Trout (page 203). You can leave out the chili flakes if you’re making it for little ones, as I often do. If not, I highly recommend some heat. The chili flakes match so well with the richness of the dressing. You can skip blanching the green beans if you like: it’s not necessary, and I like them crunchy. It’s up to you!

SERVES
4

Ingredients

Almond dressing:

  • 1/4 cup (60 milliliters) tahini
  • 2 tablespoons (30 milliliters) natural almond butter
  • 2 tablespoons (30 milliliters) gluten-free tamari
  • 1 tablespoon (15 milliliters) toasted sesame oil
  • 2 teaspoons (10 milliliters) grated fresh ginger
  • 1 teaspoon (5 milliliters) pure liquid honey
  • 1 teaspoon (5 milliliters) red chili flakes (optional)
  • 1 clove garlic, minced
  • 1/4 cup (60 milliliters) filtered water

Crunchy and creamy soba noodle salad:

  • 2 cups (500 milliliters) green beans, trimmed
  • 250 grams buckwheat soba noodles
  • 1 sweet red pepper, cut into matchsticks
  • 1/2 cup (125 milliliters) shredded carrot
  • 1/4 cup (60 milliliters) chopped green onions (white and light green parts only)

Garnish:

  • 1/4 cup (60 milliliters) tightly packed chopped fresh cilantro
  • 1 teaspoon (5 milliliters) red chili flakes (optional)
  • 1/2 teaspoon (2 milliliters) black or white sesame seeds

Directions

Almond dressing:

  1. In a small bowl, whisk together the tahini, almond butter, tamari, sesame oil, ginger, honey, chili flakes (if using), garlic and water.

Crunchy and creamy soba noodle salad:

  1. Bring a large pot of water to a boil. Prepare a medium bowl of ice water. Add the green beans to the boiling water and cook for two to three minutes, until crisp-tender. Using a slotted spoon, immediately transfer the green beans to the bowl of ice water to chill.
  2. Return the water to a boil. Add the soba noodles and cook until just tender, five to six minutes or according to package directions. Drain the noodles and rinse under cold water. Drain well.
  3. Drain the green beans and pat dry. Place the noodles in a large salad bowl and add the green beans, red pepper, carrots and green onions. Toss to combine. Pour the Almond Dressing over the salad and toss. Garnish with the cilantro, chili flakes (if using) and sesame seeds.

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