Veggie Soba Noodles with Almond Butter Sauce (VEGAN, GLUTEN FREE)

These creamy noodles are packed with nutrient dense green veggies, a delicious almond butter sauce and nutty buckwheat noodles. This recipe is the perfect thing to bring to any party as it can be served cold. It can even be made a day ahead and stored in the fridge for extra convenience!

Buckwheat is one of my favourite grains to cook with since it is:

  • Naturally gluten free
  • Filled with magnesium and phosphorus which work alongside the calcium in the almonds to promote strong bones
  • Is filled with dietary fibre to keep your digestion moving and help your body rid toxins

Be cautious when buying soba noodles as most brands contain a mix of buckwheat and refined wheat flour. The noodles I used in this recipe were partially buckwheat flour and partially spelt flour but if you can find 100% buckwheat, go for it!

This creamy almond butter sauce is 100% favourite things I’ve ever created. It’s creamy, tangy, spicy with the perfect amount of nuttiness. Feel free to make the sauce on its own and use it as a dip for veggies or a dip for fresh rolls.

INGREDIENTS

  • FOR THE NOODLES:
  • 1 package buckwheat soba noodles
  • ½ head broccoli, chopped into florets
  • ½ cucumber, julienned
  • 1 red pepper, julienned
  • 2 large carrots, julienned
  • ½ cup red cabbage, sliced thinly
  • FOR THE ALMOND BUTTER SAUCE
  • ¾ cup creamy almond butter
  • 1 tbsp finely grated ginger
  • 3 garlic cloves, minced or grated
  • 1/3 cup rice wine vinegar
  • 2 tbsp toasted sesame oil
  • 1 tsp chili powder (or 1 tsp hot sauce of choice)
  • 1/4 cup tamari (gluten free soy sauce)
  •  hot water to thin

METHOD

  • Prepare all veggies by slicing/chopping finely and transfer to large bowl. Boil a large pot of water and cook pasta according to package directions. Fill a large bowl with cold water and ice. Set aside while the pasta cooks.
  • While pasta cooks, prepare the sauce. For the sauce, mix all ingredients together and whisk until smooth. Add hot water 1 tbsp at a time to thin out until desired consistency is reached. This will depend on the type of almond butter you use. I usually end up adding about 1/4 cup. The sauce should still be quite thick if you want a creamier sauce to coat the noodles.
  • When pasta is done cooking, immediately drain and transfer to the bowl of ice water until noodles have cooled and stop cooking.
  • Add the pasta to the bowl with the vegetables, pour over the sauce and mix thoroughly until noodles, veggies and sauce are all incorporated together.
  • Serve and Enjoy! This dish can be kept in the fridge and used for lunches/leftovers for up to 4 days.

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