Soba Noodle Stir-Fry with Spicy Almond Butter Sauce
I try not to make much Asian food because some of their dishes, especially Chinese dishes, are just too greasy but this dish was surprisingly grease-free. I just loved the vegetables sauteed in ginger and garlic and the spiciness from the Sriracha just put it over the top. It’s such a healthy dish that’s not only simple to make but tastes amazing. What more could you ask for?
Soba Noodle Stir-Fry with Spicy Almond Butter Sauce (adapted from Brown Eyed Baker):
Yields 2 servings
- 6 ounces buckwheat soba noodles
- 1/2 red bell pepper, seeded and thinly sliced
- 1/2 cup shredded cabbage
- 1/2 cup broccoli florets (I used broccolini)
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 2 scallions, sliced thinly
- 1/4 cup almond slivers
- Extra-virgin olive oil
- Crushed red pepper flakes, to taste
- Sriracha, optional
For the almond butter sauce:
- 3 tablespoons almond butter
- 3 tablespoons water
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside.
While the noodles are cooking, heat the olive oil over medium-high heat in a large saute pan or wok. Add the cabbage, red pepper and broccoli and saute for 5 minutes.
Add the garlic and ginger. Continue to saute for an additional 4 to 5 minutes, until desired crispness.
Remove vegetables from heat. Add the noodles and toss with the scallions, slivered almonds and crushed red pepper flakes, to desired spiciness.
To make the sauce, whisk together the almond butter and water until smooth. Then, whisk in the rice vinegar and soy sauce.
Pour over the stir fry mixture. Add Sriracha, to desired spiciness. Toss gently to coat evenly.