I really think this goes down as one of my better and favorite recipes. Every time I make it for people, young or old, I get the greatest response. The best part is, it’s so easy to prepare and you probably already have a lot of the ingredients in your fridge already.
Soba noodles are made from buckwheat, a grain high in vitamin A, calcium and selenium. They’re also gluten free which makes them a great choice for kids with allergies or on certain diets. Unlike pasta noodles, these cook up in 2-3 minutes, so don’t walk away from the stove for too long.
This dish is a great recipe to take to a potluck meal or any time you’re feeding a crowd on a dime. I guarantee they’ll love it.
Cold Soba Noodles
- 1 9.5 ounce Package Soba Noodles
- 1 Cup shelled edamame
- 1 Small Red Bell Pepper, julienne
- 1 Cup cubed firm tofu
- 1/4 Cup almond or peanut butter
- 2 Tbsp Vegannaise or Mayonnaise
- 2 Tbsp Braggs or Soy Sauce
- 1 Tbsp rice wine vinegar
- 2 Tsp honey or agave
- 1 Garlic Clove
- 1 Inch Piece Ginger, peeled and chopped
- 1 Tbsp sesame oil
- 1/4 Cup Vegetable or Grape seed Oil
- Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.
- Cook noodles for 2-3 minutes.
- Drain and run under cold water until cool to touch.
- Add the noodles to a large bowl with the edamame, bell pepper and tofu.
- Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
- Pour sauce over the noodles and toss to combine.