Almond-Sesame Soba Zoodles with Quick-Pickled Veggies
Total Time
30 minutes
Prep Time
24 mins
Cook Time
6 mins
Rating
4.9 out of 5 stars
(8)
Ingredients
4 servings
- 8 ounces soba noodles
- 1 bunch of radishes (about 6 medium), cut into ½-inch cubes
- 1 large cucumber (about 1 pound), cut into ½-inch cubes
- ¼ cup rice vinegar
- 2 teaspoons fine sea salt, divided
- ½ cup unsalted almond butter
- 1 small garlic clove, pressed or minced
- ¼ cup freshly squeezed lime juice (about 2 limes)
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 teaspoons raw honey
- 2 teaspoons toasted sesame oil
- ¼ cup water, more as necessary
- 2 large zucchini (about 1 pound), spiralized into thin noodles
- 1 tablespoon sesame seeds, preferably black, for garnish
- Sriracha or chili-garlic sauce, for serving
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Preparation
Chef’s notes
Recipe minimally adapted from The Wellness Project by Phoebe Lapine.
Make it vegan:
Substitute maple syrup for the honey.
Make it gluten free:
Use gluten-free 100% buckwheat soba noodles and gluten-free tamari instead of regular soy sauce.
Make it paleo:
Phoebe suggests omitting the soba noodles and doubling the amount of zucchini noodles.
If you don’t have a spiralizer:
You can also turn zucchini into “noodles” with a julienne peeler or with a regular peeler, to make zucchini “ribbons.” Or, double the amount of soba noodles and skip the zucchini altogether.