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Spicy Almond Butter Soba Noodle Salad Recipe

Spicy Almond Butter Soba Noodle Salad recipe


This is a noodle salad with colorful veggies and a spicy almond dressing. It has carrots, cucumbers, and peppers. You mix everything with tasty noodles for a yummy meal.


8 oz soba noodles
1 large carrot, julienned
1 English cucumber, julienned
1 red bell pepper, julienned
1/4 small head purple cabbage, thinly sliced
1/2 cup roasted unsalted almonds, roughly chopped
1/4 cup almond butter
1 tablespoon maple syrup
2 tablespoons tamari soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon chili flakes
1 tablespoon toasted sesame oil
1/2 teaspoon salt
2 tablespoons water
1 inch piece ginger root, grated


Fill a large pot with water, add 1/2 teaspoon of salt, and bring to a boil.
Cook the soba noodles according to package instructions, usually 3 to 4 minutes, then drain and rinse under cold water.
In a large bowl, whisk together the almond butter, maple syrup, tamari soy sauce, rice vinegar, lime juice, chili flakes, toasted sesame oil, water, and grated ginger until smooth to create the dressing.
Add the julienned carrot, cucumber, red bell pepper, and thinly sliced cabbage to the bowl with the dressing.
Toss the vegetables in the dressing until they are well coated.
Add the cooked soba noodles to the dressed vegetables and toss until everything is evenly mixed.
Garnish with the roughly chopped almonds.
Serve the noodle salad cold or at room temperature. Enjoy!

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