Creamy Cashew Soba Noodles Food

CREAMY CASHEW SOBA NOODLES

Creamy Cashew Soba Noodles image

Buckwheat soba noodles make for a surprisingly high-protein base in this hearty bowl of goodness. The creamy cashew butter dressing, spiked with ginger and other good stuff, seals the deal.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

Ingredients

8 ounces soba noodles*
2-3 large carrots (spiralized or cut into 2-inch matchsticks)
1 cup thinly sliced red cabbage (about 1/4 a medium cabbage)
3 scallions (sliced, including the green parts (about a heaping 1/2 cup))
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
1/2 cup roasted cashews (chopped**)
2 tablespoons cashew butter
2 scallions (sliced, including the green parts)
1 tablespoon fresh ginger (grated)
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
1 tablespoon tamari
1 tablespoon rice vinegar
2 tablespoons water
1/4 teaspoon kosher salt

Steps:

Make the noodles. Cook the noodles according to package instructions. After you drain them oncce, rinse with cool water and drain them well again. Set aside.
Make the dressing. While the noodles cook, put all the ingredients for the dressing in a food processor and run until smooth.
Assemble the dish. Place the cooked noodles, carrots, cabbage, and scallions in a large salad bowl and pour the dressing over the noodles and vegetables. Use two forks or tongs to gently toss. Sprinkle with the cilantro and mint and toss again. Top with the cashews just before serving.

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