Chilled SOBA NOODLE SALAD WITH SUNBUTTER SAUCE
I’ve been really grooving on quick, healthy, on-the-go meals lately. They never go out of style, make running out the sorry and to the studio much easier, and are a great way to make sure you’re packing some real food and real nutrition into your busy days.
One of my favorite cold salad options is a soba noodle salad. I had my first one years ago and have loved the simplicity ever since. Cold, sturdy, wheat-based soba noodles boiled to perfection and chilled, then tossed with a sweet, tangy peanut sauce and fresh, crisp veggies - the perfect lunch or dinner! However, as someone with a few food allergies herself, I get that those delicious peanut sauces aren’t especially delicious or functional for people with nut allergies. So I’ve partnered with my pals over at SunButter to create a totally nut-free version of one of my favorite dishes - simplified and paired down to the easiest version BUT that still tastes like the traditional version - so you can be eating in no time!
SunButter makes the best sunflower seed butter option on the market - and it’s totally free of the top 8 food allergens! A serving packs just as much protein as traditional nut butter, but more magnesium, vitamin E and iron - and less saturated fat, too. It makes a great snack on it’s own, but you are going to fall in love with it as the main sauce ingredient in this satisfying bowl. Since it is allergen-free, SunButter also makes a great option for kid’s lunches and is available at major grocers and food stores all over the US!
To get started, all you’ll need is your favorite jar of SunButter, some quality soba noodles, and your favorite uncooked veggies. Let’s get cooking!
1/2 cup Natural SunButter
2 tablespoons fresh lime juice
1 tablespoon coconut aminos
1/2 teaspoon maple syrup
1/4 teaspoon sesame oil
1 1/2 teaspoons fresh ginger, grated
2 cloves garlic, minced
3-6 tablespoons water
Soba Noodle Bowl:
6 oz whole wheat soba noodles
2 cups red cabbage, thinly sliced
1 1/2 cup bell pepper, thinly sliced
1 cup carrot, thinly sliced
1 jalapeño, thinly sliced
1/4-1/2 cup cilantro, roughly chopped
sesame seeds, for garnish
In a small bowl, whisk together the SunButter, lime juice, coconut aminos, maple syrup, sesame oil, fresh ginger, and garlic. Once combined completely, begin adding in water 1 tablespoon at a time, until mixture becomes smooth and creamy. Add water until the sauce is your preferred texture. Set aside.
Cook the soba noodles to directions on package. Remove from heat, strain, and run under cold water until the noodles are no longer hot to the touch. Place the noodles into a bowl and into the fridge to chill while you prep the veggies.
Thinly slice your cabbage, bell pepper, carrot, jalapeño and cilantro and toss them into a large mixing bowl. Pour your SunButter Sauce over the veggies and toss to combine. Throw in the chilled soba noodles and gently toss again to combine. Top with a little extra chopped cilantro and sesame seeds for garnish and enjoy immediately!
Leftovers last 3 days in the fridge.
Sub in whichever favorite veggies you prefer!