SOBA NOODLE SALAD

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Soba Noodle Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Kosher salt
8 ounces dried buckwheat soba noodles
1/3 cup creamy almond butter
1/4 cup soy sauce
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons sesame oil
1 1/2 tablespoons honey
2 teaspoons wasabi paste
One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
One 1 1/2-pound head napa cabbage, cored and shredded
3 green onions, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
1 cup slivered almonds, toasted, see Cook's Note
3 tablespoons black sesame seeds

Steps:

  • Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
  • For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
  • Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.

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