Ingredients Jump to Instructions ↓

  1. 2 ounces dried soba noodles

  2. 1/2 cup shelled edamame

  3. 1 tablespoon sliced raw almonds

  4. 1 tablespoon almond butter (or any nut butter)

  5. 2 teaspoons rice vinegar (to taste)

  6. 1 garlic clove , finely chopped

  7. 1/4 teaspoon red pepper flakes (to taste)

  8. 2 tablespoons hot water , more if needed

  9. kosher salt or sea salt

  10. 1 scallion , thinly sliced (white and green parts)

  11. 1/2 red bell pepper , stemmed seeded and thinly sliced

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil over medium-high heat, add the soba noodles and cook 6 to 8 minutes, or until barely tender. Use tongs to remove the noodles to a bowl, reserving the cooking water.

  2. Return pot to the boil. Add the edamame to the pot and cook until tender, about 5 minutes. Drain and add to the noodles.

  3. Toast the almonds in a small, dry skillet over medium heat, shaking frequently, until lightly browned and toasty, 2 to 3 minutes. Remove immediately to a plate and allow to cool. Coarsely chop.

  4. Combine the nut butter, vinegar, garlic and red pepper flakes in a small bowl. Add the hot water, stirring to mix well. If it seems too thick, add more hot water, a teaspoon at a time, until it has reached the right consistency. Add salt to taste and more vinegar and red pepper flakes if you want it tangier/spicier.

  5. Pour over the noodles, add the scallion, bell pepper, and chopped almonds, and toss well.


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