14 ounces soba noodles
½ cup Justin’s Classic Almond Butter
1 tablespoon white miso
1 tablespoon coconut oil
3 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon freshly grated ginger
1 tablespoon lime juice
½ cup hot water
1 ½teaspoons Sriracha
Sea salt and black pepper (to taste)
2 cups shredded cooked chicken
1/2 mango, peeled and thinly sliced
2 mini cucumbers, thinly sliced
2 green onions, sliced
1 ½ cups shredded purple cabbage
1/2 cup fresh cilantro leaves
2 mini bell peppers, thinly sliced
¼ cup slivered almonds
- Cook soba noodles according to package directions. Drain, rinse with cool water, and drain again.
- Meanwhile, whisk together the almond butter, miso, coconut oil, tamari, rice vinegar, ginger, lime juice, hot water, and Sriracha in a medium bowl until smooth. Season with salt and pepper to taste.
- In a large bowl, toss the soba noodles with the chicken and almond butter dressing. Gently toss in the mango, cucumbers, green onion, cabbage, cilantro, bell pepper, and almonds.
- Serve immediately or chill in the refrigerator and serve as a cold noodle salad.