Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
½ cup JUSTIN’S® Classic Almond Butter
14 ounces Soba Noodles
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 ½ teaspoons Sriracha Sea Salt and Black Pepper (to taste)
2 cups Shredded Cooked Chicken
½ Mango, peeled and thinly sliced
2 Mini Cucumbers, thinly sliced
2 Green Onions, sliced
1 ½ cups Shredded Purple Cabbage
½ cup Fresh Cilantro Leaves
2 Mini Bell Peppers, thinly sliced
¼ cup Slivered Almonds
1. Cook the soba noodles according to package directions. Drain, rinse with cool water, and drain again.
2. 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.
3. In a large bowl, toss the soba noodles with the chicken and almond butter dressing.
4. Gently toss in the mango, cucumbers, green onion, cabbage, cilantro, bell pepper, and almonds.
5. Serve immediately or chill in the refrigerator and serve as a cold noodle salad.
