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


  1. For the dressing - add all the ingredients to a food processor and blend until well combined.  Add water to your desired thickness.
  2. 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.