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.
- 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
- 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.