This recipe was created by the amazing Emily Lycopolus!
Soba noodle Salad with Marcona Almond Dressing
2 or 4 as a side
Hearty and fully satisfying, this veggie packed noodle salad is easily enjoyed as a weeknight
meal or simple weekend lunch. Rich, buttery Marcona Almond Spread is the base for the creamy
sauce. The earthy, naturally nutty noodles are tossed in, ensuring one delicious bite after another.
Serve as a side for 4 alongside some sesame fried tofu or grilled meat, or as a hearty and filling
vegan meal for two. This can also be enjoyed with black rice noodles, or any favorite noodle of
½ cup Marcona Almond Butter
2 Tbsp lime juice
1 ½ Tbsp maple syrup
1 Tbsp sesame oil
2 tsp soy sauce
1 tsp hot sauce
½ tsp ground ginger
¼ cup boiling water
2 small bell peppers
2 green onions
1 package Soba Noodles
1 cup shredded purple cabbage
½ cup edamame
In a small mixing bowl, whisk together the Marcona Almond Spread, lime juice, maple syrup, sesame oil, soy sauce, hot sauce and ground ginger until it forms a thick and creamy paste. Add the boiling water and stir, it will look like it is separated, but keep stirring and it will loosen to a luscious creamy sauce.
Slice the bell peppers into julienned strips, slice the radishes into thin rounds, and slice the green onions on a bias.
Bring a pot of water to a boil and cook the package of soba noodles according to package directions. Rinse in cold water and place in a large mixing bowl. Pour in half the dressing and toss the noodles generously so they are well coated. Divide into serving bowls and top with strips of bell peppers, radish rounds, green onions, shredded cabbage and edamame. Drizzle with remaining sauce or serve on the side. Garnish with black sesame seeds and serve immediately.
Soba noodles don’t keep well so are best enjoyed as soon as they are made. The Marcona
Almond sauce will keep in the fridge in an airtight container for up to one week.