Last week I made a spelt-spaghetti version of this salad, which I shared with Ellen, our Bulk Seed Specialist. It was her suggestion that I share this recipe with our readers, gearing it toward soba noodles in connection with Leyla's blog on buckwheat.
Feel free to experiment with the vegetables used (fennel can be tasty, as well as lightly steamed asparagus or broccoli).
Asian Pasta Salad with Spicy Almond Dressing
4 ozs soba noodles
1 red bell pepper, thinly sliced
1 cup edamame, shelled and cooked
1 cup red cabbage, thinly sliced
2 carrots, peeled and shredded
4 green onions, thinly sliced
2 Tbsps creamy almond butter
4 tsps sambal oelek (or other chili sauce)
4 tsps seasoned rice vinegar
4 tsps Tamari (or soy sauce)
1 clove garlic, finely minced
2 Tbsps ginger, freshly grated
1/4 cup extra-virgin olive oil (or half EVOO / half sesame oil)
1/4 cup cilantro, freshly chopped
1 Tbsp black sesame seeds
Sliced or slivered almonds (as desired)
Prepare noodles as directed on package. Rinse thoroughly in icy cold water. This will prevent the noodles from clumping together and stop the cooking process, thus avoiding mushy pasta.
While soba is draining, prepare dressing. In a small bowl, whisk together almond butter, sambal oelek, rice vinegar, tamari, garlic, and ginger. While whisking, slowly drizzle in oil until it is completely incorporated. Mix in cilantro.
Toss vegetables with soba noodles adding dressing to distribute evenly. Top with sesame seeds and/or almonds.
NOTE: Any type of spaghetti-style noodle works great in this dish, whole wheat, spelt, udon, somen, etc. Peanut butter and chopped peanuts may be substituted for their almond counterparts. Personally, I prefer almonds to peanuts, both for flavor and nutritional content. I also use Tamari rather than soy sauce as I prefer its smoother, richer flavor.