Soba noodle salad with bean sprouts, cabbage and carrots

Vegetarian, Gluten Free, Dairy Free

2 Servings, 670 Calories/Serving

This bright, Asian-inspired salad combines soba noodles with crisp cabbage, radishes, bean sprouts and carrots. Korean chile spiced nuts and sate chile paste add a hint of heat.

Ingredients

  • 2 ounces slivered raw almonds
  • 1 teaspoon Korean chile flake
  • 6 ounces soba noodles
  • 1 medium carrot
  • 4 French breakfast radishes
  • ¼ head Napa cabbage
  • 1-inch piece ginger
  • 6 tablespoons spicy dressing
  • small bunch cilantro
  • 1 lime
  • 2 ounces bean sprouts

Instructions

1

Toast nuts, cook noodles

Preheat oven to 350°F. In medium saucepan over the stovetop, bring 4 quarts of water to a boil on high heat. In a small bowl, combine nuts, ½ teaspoon oil, chile flake and a pinch of salt. Toss to coat. Spread on cookie sheet and cook in oven until nuts are lightly brown and fragrant, 8 to 10 minutes. Transfer toasted nuts to a bowl. While nuts toast, cook noodles. In boiling water, add a pinch of salt and noodles. Cook until noodles are soft, 6 to 8 minutes.

2

Prep veggies

While nuts toast and noodles cook: Peel carrot to remove skin. Continue to peel into thin ribbons. Place ribbons in bowl with ice water to keep crisp. Trim ends off radishes. Cut lengthwise into 6 wedges. Thinly slice cabbage. Peel and mince ginger. Add to dressing sauce. Roughly chop cilantro, including stems. Cut lime into quarters.

3

Make salad

Transfer carrots to large mixing bowl. Toss carrots together with cabbage, bean sprouts and radishes. Set aside. Strain noodles and rinse under cold water. Combine noodles with veggie salad and dressing. Toss well to combine.

4

Plate, serve

Serve noodles between two shallow bowls. Garnish with spiced almonds and lime wedge.

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