Speedy Soba Noodle Salad

This robustly flavorful noodle salad is just what I was craving after holiday overindulgence. It is loaded with silken, gluten free noodles, crunchy vegetables and all kinds of umami flavors going on in a creamy almond butter dressing that sends all of this over the top.

It comes together so quickly and although this recipe can serve for, Tim and I nearly finished the entire thing by ourselves, leaving just a small amount for me to take to work the next day.

It comes together so quickly and although this recipe can serve for, Tim and I nearly finished the entire thing by ourselves, leaving just a small amount for me to take to work the next day.

I made my own almond butter, which was so delicious, but any good creamy almond butter that is more on the runny side will work. I like to use almond butters that have no sugar or additives, which is why I love making my own.

LOVE ALL THESE VIBRANT COLORS.

Coconut aminos are the sap/nectar of the flower of a coconut palm. It is a fabulous gluten-free stand in for soy sauce and also has a slight sweetness, so I liking it more to tamari. You can certainly use soy sauce here if you want, but I am a fan of the flavor of coconut amino's.

Soba noodles are naturally gluten-free, being made from buckwheat. They boil up in about three minutes, making them the perfect noodle to use when you're wanting a quick dish like this.

Miso is also a secret flavor bomb ingredient here. I used red miso which is much stronger than white miso, but either can work. Miso is simply a beautifully fermented soy bean paste that is used to enhance many Asian inspired dishes.

The veg is up to you. I've used thinly sliced strips of sweet red bell pepper and shaved carrots as well as punchy scallion. The protein in this dish comes from edamame (a powerhouse legume), which I always keep frozen on hand for just such an occasion. It adds another texture and level of color as well, making this salad beautiful to look at.  We eat first with out eyes right?  A gorgeous shred of purple cabbage would be welcome here as well.

I love to serve it up with a squeeze of lime juice and a garnish of cilantro.

Some of my favorite tools used in this recipe are my KitchenAid pots.  I've had my set for over 10 years & they're still going strong.  Now they come in colors too!
My Pyrex bowls are pulled out regularly for absolutely everything.  They're indispensable.

Speedy Soba Noodle Salad
Serves 4 (or 2 very hungry people ;-)


6-8 ounces soba noodles
1 red bell pepper, cut in very thin strips
2 carrots, shaved or grated
1/2 cup frozen edamame, thawed slightly
3 scallions, cut on the diagonal (don't use the last inch or so of tough green stalks)
1/4 cup almond butter
2 tablespoons coconut aminos or soy sauce
1 tablespoon red miso (you can also use less potent white miso)
1 tablespoon sesame seeds
2 cloves garlic, grated or minced
1 teaspoon chili flake (I love to use Aleppo chili for it's smoky, floral notes)


Optional for serving
1 lime, cut into 4 wedges
1 handful cilantro, chopped
Additional sesame seeds


Place a medium pot of water on to boil and as soon as the water comes up to boil add the soba noodles. Cook according to package directions, which should be about 3 minutes. Add the edamame the last 60 seconds of cooking. Drain and rinse the soba noodles and edamame well under cold water and set aside while you prepare the rest of the salad ingredients.

In a medium bowl whisk together the almond butter, coconut amino, miso, garlic, sesame seeds & chili flake until smooth & well combined.

Add in all of your vegetables and toss.

Add in the soba noodles and edamame and toss again. Serve with a squeeze of lime and a sprinkling of cilantro. You can add additional sesame seeds over the top if you'd like to.