Veggie Loaded Sesame Almond Butter Noodles Recipes
VEGGIE-LOADED SESAME ALMOND BUTTER NOODLES
This cold pasta salad is packed with refreshing cukes, carrots, sweet bell peppers, and scallions - then drenched in a creamy almond-butter sesame dressing. Make it ahead of time for easy lunches, dinners, or picnic and potluck fare.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 13
Steps:
- Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions to the bowl too (reserve a few for garnishing).
- Make the dressing: Add all of the Sesame Almond Butter Dressing ingredients to a small bowl and whisk briskly until blended. If the dressing seems thin, add a little more almond butter. If too thick, you can thin it out with a bit of water. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss until well-combined.
- Top with roasted almonds, toasted sesame seeds, and remaining scallions. Serve immediately or chill to eat later. Keeps well in a sealed container in the refrigerator for about 3 days.
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- Cook the noodles according to the package directions. Rinse them under cold water while gently rubbing them together to remove the excess starch. Set aside.
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- Fill a large pot about three-fourths full with water. Cover, and set pot on stove over high heat to boil.
- Meanwhile, add all of the sauce ingredients to a bowl and mix using a hand mixer or a wooden spoon until sauce is smooth. Chop green onions, if using, and set aside for serving.
- When water begins to boil, add approximately 1 tbsp of salt to the pot and place pasta in the water. Stir the pasta frequently as it cooks so the noodles don’t stick together.
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- Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
- Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.
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