Description
Cold SunButter Soba Noodles served with raw crunchy vegetables in an easy SunButter Sauce. Perfect for a light summer meal!
Ingredients
Cold SunButter Soba Noodles
- 8 ounces soba noodles
- 1 cup shredded red cabbage (about 1/4 head)
- 2 carrots finely sliced or grated
- 1/2 English cucumber thinly sliced
SunButter Sauce
- 1/3 cup No Sugar Added SunButter
- 1 TBSP Tamari Lite
- 1 TBSP lime juice
- ½ TBSP pure maple syrup
- 1 tsp chili garlic paste
- 1/4 cup filtered water + more as needed
For topping
- 1 TBSP toasted sesame seeds
- 2/3 cup cilantro chopped
Instructions
- Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions, usually 4 to 5 minutes. Stir occasionally to prevent sticking. Drain the noodles and rinse with cold water until completely cooled. Set Aside.
- While you are cooking the noodles, prepare the SunButter sauce. Add the SunButter, Tamari Lite, lime juice, pure maple syrup, chili garlic paste, and filtered water to a small bowl or jar. Shake or stir vigorously with a fork to combine. The sauce should be thick but pourable. If needed, add a splash of more water to reach your desired consistency.
- Add the cooked noodles to a large bowl along with half of the SunButter sauce. Use tongs to mix well; this prevents the noodles from sticking. Add in the cabbage, carrot, cucumber, and remaining SunButter sauce. Use tongs to mix well, until everything is evenly distributed.
- To serve, top the noodles with sesame seeds and fresh cilantro and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days. If the leftovers get dry, add a splash of water and stir well afterwards for creaminess.
Notes
Recipe adapted from From My Bowl
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Lunch, Dinner, Noodles
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free