~By Min Kwon, MS, RD
As a food blogger and recipe developer, I often find myself racking my brain over trying to create a recipe that is one-of-a-kind, ingenious and sure to go viral. I mean, why didn’t I think of making jam out of chia seeds? Pizza crust out of cauliflower? Adding black beans to brownies…? BTW, these things would NEVER have crossed my mind. Regardless, I’ve lost count of how many times I've found myself in that place of comparison and self-doubt. Consequently, I’ve noticed my love and desire to cook dwindling.
I share all this to remind myself to just chill out and remember what my past experiences have taught me - sometimes the best things happen when you allow them to unfold organically. I just need to stay true to myself and how I cook. My recipes as of late seem to reflect this shift in thinking. They went from fancy-wannabes with never-ending ingredient lists to quick & easy, yet healthy recipes because the Lord knows I just ain’t got time for that. Most of the time, I just like to throw everything into one pot/one bowl and call it a day. Who knows? Perhaps I’ll stumble upon an ingenious kitchen hack or recipe all while marching to the beat of my own drum.
Today, I’m sharing a super easy Asian noodle dish that actually tastes better the longer it sits. If you were curious, the inspiration stemmed from my determination to use up my almond butter so that I could enjoy overnight oats in a jar (Just being real here. It was an intense craving that needed to be addressed ASAP). I’ve already shared my go-to peanut sauce, and all I did here was swap out the two kinds of nut butter. Why reinvent the wheel, right? The almond butter made the sauce a bit earthier and richer, which I didn’t mind. I recommend starting with 1 tablespoon of brown sugar and adjusting the level of sweetness to your liking. With Asian cooking, it’s all about finding that balance between sweetness/savoriness/sourness and in this case spiciness.
I like to make this dish a day in advance as the flavors in the sauce become more harmonious over time. I got the sense that the vinegar and the nut butter don't like to mingle on the first day and need some time to get chummy chummy. Plus, it’s delicious when it’s super chilled. As for the rest of the ingredients in the dish, I kept them super simple and used up some of the vegetables I had prepped over the weekend. Feel free to use whatever ingredients you have on hand. Red bell peppers, broccoli, asparagus, mushrooms..they can all join the party!
Enjoy these Crunchy Asian Soba Noodles with Spicy Almond Butter Sauce hot or cold for lunch this week! Tweet this
Crunchy Asian Soba Noodles with Spicy Almond Butter Sauce
Serves 4-6 main servings
- For the salad:
- 2 bundles of buckwheat soba noodles, cooked
- 1/2 cup sugar snap peas
- 1/2 cup shredded carrots
- 1/2 cup sliced zucchini
- 2 cups cooked protein of choice (chicken, pork, shrimp, tofu, etc., or can be left out)
- 2 green onions, thinly sliced (more for garnish)
- A drizzle of sesame oil
- For the dressing
- 1/3 cup smooth peanut butter
- 1/4 cup rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sriracha chili sauce
- 1 large garlic clove, pressed
- Additional water to thin out dressing
- For the dressing - add all the ingredients to a food processor and blend until well combined. Add water to your desired thickness.
- For the salad -combine all the ingredients except for the sesame oil together. Stir in the sauce and combine thoroughly. Store in the refrigerator. Serve with fresh green onions and a drizzle of sesame oil.