Soba Noodle Salad | Kat Can Cook

Kat Can Cook

Name: Soba Noodle Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: Sapporo Japanese Style Noodles & Shrimp Flavored-Soup; Hot House Red Bell Peppers; Chinese Cabbage; Organic Green Onions (Scallions) Bunch; Fresh Gourmet Almonds, Honey Roasted, Sliced; David's Kosher Salt; Justin's Almond Butter, Cinnamon; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Honey, Raw, Wildflower; Dynasty Sesame Oil, Premium, Hot; Wan Ja Shan Soy Sauce; Waterfront Bistro Juice, Concentrate, Lime; Napoleon Co. Grille Garlic Cloves; Chabé Chili Sauce, Sambal

Print recipe

Soba Noodle Salad

Serves 610 mins prep5 mins cook

Tender soba noodles are tossed with shaved vegetables and a spicy, creamy almond butter based dressing for a 15 minute meal that is sure to satisfy.

0 servings

What you need

Sapporo Japanese Style Noodles & Shrimp Flavored-Soup

cup purple cabbage

cup almond butter

tbsp water

SIGNATURE SELECTS Honey, Raw, Wildflower

tsp honey

tbsp sesame oil

tbsp soy sauce

Waterfront Bistro Juice, Concentrate, Lime

lime juice

garlic clove

cup chili sauce

Shop Recipe

Instructions


0 Cook soba noodles according to package directions in salted water, usually about 5 minutes.  
1 Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.
2 For the dressing:  combine all ingredients in a blender and blend until smooth.  
3 To assemble:  In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.  
4 Plate on a larger platter and scatter remaining scallions and almonds on top.
5 Serve room temperature or cold, it will keep for up to a week in the refrigerator!

View original recipe