Cold Soba Noodles

Name: Cold Soba Noodles
Yield: 4 servings
Ingredients: 1 1 9.5 ounce package soba noodles; 1 1 cup shelled edamame; 1 1 small red bell pepper, julienne; 1 1 cup cubed firm tofu; 1 1/4 cup almond or peanut butter; 1 2 tablespoons vegannaise or mayonnaise; 1 2 tablespoons braggs liquid aminos or soy sauce; 1 1 tablespoon rice wine vinegar; 1 2 teaspoons honey or agave; 1 1 garlic clove; 1 1 inch piece ginger, peeled and chopped; 1 1 tablespoon sesame oil; 1 1/4 cup vegetable or grape seed oil

From the kitchen of Carly

Chilled soba noodles tossed with edamame, crisp peppers, and silky tofu in a nutty peanut sauce. Light, satisfying, and ready in under twenty minutes. Perfect for meal prep or when you need something cool and protein-packed.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 9.5 ounce package soba noodles
11 cup shelled edamame
11 small red bell pepper, julienne
11 cup cubed firm tofu
11/4 cup almond or peanut butter
12 tablespoons vegannaise or mayonnaise
12 tablespoons braggs liquid aminos or soy sauce
11 tablespoon rice wine vinegar
12 teaspoons honey or agave
11 garlic clove
11 inch piece ginger, peeled and chopped
11 tablespoon sesame oil
11/4 cup vegetable or grape seed oil

Instructions

Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.
Cook noodles for 2-3 minutes.
Drain and run under cold water until cool to touch.
Add the noodles to a large bowl with the edamame, bell pepper and tofu.
Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
Pour sauce over the noodles and toss to combine.