Soba Noodle Salad with Teddie Sauce
Dinner
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.
ingredients
- Buckwheat soba noodles
- Red cabbage (shredded)
- Bell pepper (thinly sliced)
- Chopped green onion
- Shredded carrots
- Snap peas
- Cilantro
- Jalapeño, thinly sliced
- Raw cashew pieces
- 1
- bag frozen edamame, shelled
- TOPPING:
- 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
- Red pepper flakes (omit if you don’t like spice)
- 1 tbsp
- Pure maple syrup
- 1-2 tbsp
- Warm water
instructions
- 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!
Expand your teddie cookbook
