This vegetarian noodle salad satisfies with its variety of textures, colors and flavors. It keeps well at room temperature, making it perfect for brown-bagging. The recipe scales up easily, and any leftovers can be refrigerated in an airtight container for up to 3 days.
Almond butter is available at natural food stores, Whole Foods Market and Trader Joe's.
- 2 ounces dried soba noodles, preferably Eden brand
- 1/2 cup shelled edamame (may use frozen)
- 1 tablespoon almond butter (may substitute peanut or other nut butter)
- 2 teaspoons rice vinegar
- 1 medium clove garlic, crushed then minced
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- 2 to 4 teaspoons hot water
- Sea salt
- 1 scallion, white and light-green parts, cut crosswise into thin slices
- 1/2 medium red bell pepper, cut lengthwise into thin slices
- 1 tablespoon almonds, toasted, then coarsely chopped (see NOTE)
Bring a large pot of salted water to a boil over medium-high heat.
Add the soba noodles and cook for 6 to 8 minutes, or according to package directions, until barely tender. Use tongs to transfer the cooked noodles to an individual-serving bowl, reserving the cooking water in the pot; return the water to a boil over medium-high heat. Add the edamame and cook for about 5 minutes or until tender. Drain and add to the noodles.
Meanwhile, make the dressing: Combine the almond butter, rice vinegar, garlic and crushed red pepper flakes in a small bowl. Add the hot water as needed to reach the desired consistency, stirring to mix well. Add salt to taste; adjust seasoning as necessary.
Add the dressing to the noodles and edamame, along with the scallion, bell pepper and chopped almonds; toss to combine. Serve at room temperature.
Loosely based on a recipe by Heidi Swanson at www.101cookbooks.com.
Tested by Joe Yonan.
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