Summer Soba Noodle Salad

a nutty noodle salad with a rainbow of nutrients.

Ingredients:

14 ounces soba noodles

½ cup Justin’s Classic Almond Butter (sub peanut or cashew butter)

1 tablespoon white miso

1 tablespoon coconut oil

3 tablespoons tamari

2 tablespoons rice vinegar

1 tablespoon freshly grated ginger

1 tablespoon lime juice

½ cup hot water

1 ½teaspoons Sriracha

 Sea salt and black pepper (to taste)

2 cups shredded cooked chicken

1/2 mango, peeled and thinly sliced

2 mini cucumbers, thinly sliced

2 green onions, sliced

1 ½  cups shredded purple cabbage

1/2 cup fresh cilantro leaves

2 mini bell peppers, thinly sliced

¼ cup slivered almonds

Instructions:

1.     Cook soba noodles according to package directions. Drain, rinse with cool water, and drain again.

2.     Meanwhile, whisk together the almond butter, miso, coconut oil, tamari, rice vinegar, ginger, lime juice, hot water, and Sriracha in a medium bowl until smooth. Season with salt and pepper to taste.

3.     In a large bowl, toss the soba noodles with the chicken and almond butter dressing. Gently toss in the mango, cucumbers, green onion, cabbage, cilantro, bell peppers, and almonds.

4.     Serve immediately or chill in the refrigerator and serve as a cold noodle salad.