Asian Noodle Salad
The perfect salad - noodles, peanut butter, and even some hidden vegetables!
Servings: 6
Ingredients
- 1/4 cup unrefined cold-pressed, extra-virgin olive oil
- 2-3 Tablespoons creamy natural peanut butter, preferably organic
- 1/4 cup shoyu or wheat-free tamari
- 1 Tablespoon toasted sesame oil
- 2 Tablespoons unseasoned rice vinegar
- 2 Tablespoons pure maple syrup or raw honey
- 2 teaspoons minced peeled fresh ginger
- 1-2 teaspoons red pepper flakes optional
- 8-10 ounce package soba noodles or noodle of your choice
- 5 cups shredded Napa cabbage
- 1 large carrot julienned
- Other add-ins according to the season: thinly sliced scallions, sweet bell pepper, julienned cucumber, sugar snap or snow peas, rehydrated arame (sea vegetable)
Instructions
- In a small bowl, whisk the olive oil, peanut butter, shoyu, sesame oil, rice vinegar, maple syrup, fresh ginger and red pepper flakes. Set aside.
- Place the shredded cabbage in a colander in the sink.
- Cook the soba noodles according to the package instructions. Do not go check your email.
- Drain the noodles into the colander with the cabbage, which will just wilt the cabbage so you don't have to blanch it in another pot and have an extra thing to wash. Rinse the noodles and cabbage with cold water and shake the colander to drain everything really well. This is important so the dressing adheres to the noodles.
- Transfer the noodles and cabbage to a serving bowl. Add the carrots, dressing and any additional vegetables you like and toss well.