1poundsoba noodles, for gluten-free version make sure you look for 100% buckwheat soba noodles
3garlic cloves
1 3-inchpiece of fresh ginger, peeled and thinly sliced
½cuprice vinegar
⅓cupsunflower butter
¼cupunsweetened coconut milk beverage
2tablespoonssambal oelek
1tablespoontamari sauce, or coconut animos for soy-free version
⅓cupedamame, replace with snap peas for soy-free version
1red bell pepper, cored and julienned
1cucumber, cut in half, seeds scooped out, and thinly sliced
2green onions, cut on the diagonal
10-15mint leaves, ripped into pieces
2teaspoonssesame seeds
INSTRUCTIONS
Bring a large pot of water to boil over medium-high heat. Add the edamame and red bell pepper, blanching for just 2 minutes. Use a fine mesh sieve to remove the edamame and bell pepper, then rinse with cold water and set aside.
Add the soba noodles to the boiling water and cook according to the package instructions, about 6-8 minutes. Drain and rinse the noodles with cold water until cooled completely. Drain well and transfer to a large bowl.
In a food processor or by hand, finely mince the garlic and ginger. Add the rice vinegar, sunflower butter, coconut milk, sambal oelek, and tamari sauce and process until completely smooth.
Gently toss the soba noodles with the sauce. Add the blanched edamame and red bell pepper, cucumber, green onions, mint, and sesame seeds and gently toss to combine.
Divide between four bowls and serve immediately or refrigerate and serve chilled.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.