Creamy Soba Noodle Bowl with Rainbow Veggies.

  • 1 medium
    carrot
  • ½ cup
    cashews, roasted unsalted
  • ½
    English cucumber
  • 1 (1 inch) piece
    ginger root
  • ½ small bunch
    green onions (scallions)
  • ½
    red bell pepper
  • ¼ small head
    red cabbage
  • 5 oz
    soba (buckwheat) noodles
  •  
    chili-garlic sauce
  •  
    honey
  •  
    natural peanut butter
  •  
    rice vinegar
  •  
    salt
  •  
    tamari soy sauce
  •  
    toasted sesame oil
  • 1
    Fill a large pot halfway with water and bring to a boil.
  • 2
    Wash and dry the fresh produce.
    ½ English cucumber
    1 medium carrot
    ¼ small head red cabbage
    ½ red bell pepper
    ½ small bunch green onions (scallions)
    1 (1 inch) piece ginger root
  • 3
    Peel and grate or mince the ginger; transfer to a medium bowl.
  • 4
    Add peanut butter, honey, water, tamari, vinegar, chili-garlic sauce, and sesame oil to the bowl with the ginger. Whisk until smooth, set aside.
    2 tbsp natural peanut butter
    1 tbsp honey
    1 tbsp water
    2 tsp tamari soy sauce
    2 tsp rice vinegar
    ½ tsp chili-garlic sauce
    ½ tsp toasted sesame oil
  • 5
    Once water is boiling, add salt and noodles and stir for a few seconds. Cook according to package directions, 3 to 4 minutes. When cooked, drain and rinse well under cold water.
    5 oz soba (buckwheat) noodles
    ½ tsp salt
  • 6
    Trim off and discard the ends of the green onions; cut the onions crosswise into ⅛-inch pieces at an angle.
  • 7
    Cut the bell pepper lengthwise into quarters; remove and discard the seeds and white membrane. Julienne the pepper.
  • 8
    Trim and discard the ends of the cucumber; halve the cucumber lengthwise and then slice into ⅛-inch thick planks. Then, cut the planks ¼-inch wide julienne sticks.
  • 9
    Trim the stem ends of the carrot and peel; julienne or coarsely grate the carrot.
  • 10
    Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise.
  • 11
    Roughly chop the cashews.
    ½ cup cashews, roasted unsalted
  • 12
    Add noodles, cashews, and veggies to the bowl with the dressing and toss to combine.
  • 13
    Divide noodles between plates, serve cold. Enjoy!