This is a fresh and contemporary variation on cold sesame noodles. Soba (Japanese for buckwheat) noodles are made from ground buckwheat, making them gluten free and giving them a rich, hearty flavor. To keep this recipe gluten free, use Braggs Liquid Aminos instead of soy sauce or tamari; it contains no wheat, and is a good source of protein with essential amino acids.
Soba Noodle Salad with Napa Cabbage and Sesame Seeds
Brown rice syrup, a sweetener derived from rice starch (look for it at natural food stores, or in the natural food section of many markets), adds a nice level of sweetness to the dish.
- ½ cup smooth peanut butter
- ¾ cup coconut milk
- 2 teaspoons Sriracha sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown rice syrup
- 8 ounces soba noodles, cooked, drained, cooled; tossed with 1 tablespoon oil to prevent sticking together
- 1 cup thinly sliced napa cabbage
- 1 medium carrot, washed and grated
- 6 to 8 scallions, thinly sliced, green parts only
- 2 tablespoons sesame seeds
- ½ cup chopped peanuts
- ½ cup whole cilantro leaves
- 8 lime wedges
- 2 tablespoons either soy sauce, tamari or Braggs
Combine peanut butter and coconut milk in a small bowl and stir until well combined. Mix in Sriracha, vinegar, and rice syrup. Let stand at room temperature for 15 minutes to allow the flavors to develop.
Place soba noodles in a large bowl and stir in enough peanut dressing to just coat noodles. Mix in napa cabbage and grated carrots. Toss to combine.
Sprinkle scallions, sesame seeds, peanuts, and cilantro leaves on top of noodles. Garnish with lime wedges and sprinkle with soy sauce