Fuel your day with this quick lunch or dinner soba noodle bowl. It’s delicious hot and takes under 25 minutes to whip up. If you have leftovers, enjoy them as a brown bag lunch tomorrow—cold or gently warmed.
Ingredients
- 4 cups water
- 1 tsp salt
- 1 8oz package soba noodles
- Almond Sauce :
- 1 clove garlic, minced
- ¼-½ hot pepper, minced
- 1 lime, juiced
- ¼ cup almond butter
- 1 Tbsp Vega® Antioxidant Omega Oil Blend
- ½ Tbsp agave
- ¼ cup water
- Topping Suggestions :
- 1 cup shelled edamame
- 2 green onions, cut on a diagonal
- 1 carrot, cut into 2 inch matchsticks
- ½ English cucumber, cut into 2 inch matchsticks
- ½ cup daikon radish, cut into 2 inch matchsticks
- 1 red pepper, julienned
- ¼ cabbage, julienned
- ¼ cup roasted almonds, chopped
Preparation
-
Bring a pot of salted water to a boil.
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Cook soba noodles for about 8 minutes or until al dente. Rinse, chill and set aside.
-
Blend all Almond Sauce ingredients together until smooth.
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Combine soba noodles, veggies and almond sauce in bowls.
-
Top salad with almonds and serve.
