Soba Noodle Salad with Teddie SaucePreventionPantry
We can’t get enough of this vibrantly colorful Soba Noodle Salad with Teddie Sauce. This dish can be served warm or cold and makes for great leftovers.
Buckwheat soba noodles
Red cabbage (shredded)
Bell pepper (thinly sliced)
Chopped green onion
Jalapeño, thinly sliced
Raw cashew pieces
1 bag frozen edamame, shelled
⅔ cup Teddie Smooth Peanut Butter, unsalted
3 tbsp low sodium soy sauce or tamari
2 inch ginger piece, minced
2 garlic cloves, minced
2 limes, juiced
1-2 tsp red pepper flakes (omit if you don’t like spice)
1 tbsp pure maple syrup
1-2 tbsp warm water
Cook soba noodles according to package instructions.
Strain and rinse under cold water and put aside.
Make peanut sauce by whisking together all topping ingredients in a large bowl or blend in a food processor.
Add 1-2 tablespoons warm water at the end to thin out slightly (more if needed).
Mix all vegetables and cashews together in a large bowl and toss with peanut sauce. ANY combination of raw veggies will work great!
NUMBER OF SERVINGS: About 6