Sesame-Ginger Rainbow Noodle Salad
Servings: 3 (or more, if protein is added)
Calories: 501kcal
Ingredients
- 6 ounces (170g) udon noodles or soba noodles (use brown rice noodles for gluten-free)
Sesame-Ginger Almond Sauce
- 4 tablespoons creamy almond butter
- 1/2 – 1 ½ tablespoons Sriracha (use 1/2 tablespoon for a mild version; 1 ½ tablespoons for a spicy version)
- 1 tablespoons rice vinegar
- ½ tablespoon agave nectar (can substitute cane sugar or maple syrup)
- 1/2 tablespoon tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 ½ inch piece ginger, grated or minced
- 2 garlic cloves, crushed
- 2-3 tablespoons water
- 2 cups finely chopped crunchy raw veggies, such as bell peppers, snow peas, cucumbers, red or Chinese cabbage, carrots, or sugar snap peas
- 1 ½ cups (225g) shelled edamame
Toppings
- 1 small handful cilantro, chopped
- 3-4 scallions, sliced on an angle
- 1-2 teaspoons sesame seeds
Instructions
- Cook the noodles according to the package directions, then drain and submerge in cool water until chilled.
- Meanwhile, make the Sesame-Ginger Almond Sauce. Place the almond butter in a large microwave safe bowl. Warm for 25 seconds until somewhat runny and smooth. Add all of the other ingredients except for the water, and whisk until combined. Add the water to thin into a pourable sauce. You could also skip the microwave step and mix all of the ingredients in a food processor (if you do, no need to finely mince the ginger and garlic).
- Once the noodles are chilled, add to the large bowl with the sauce and toss to combine. Add the chopped veggies and edamame, toss again to combine. Garnish with the cilantro, scallions, and sesame seeds.