Creamy Cashew Soba Noodles
The ultimate comfort food, Creamy Cashew Soba Noodles is a deliciously creamy and crunchy dish that will satisfy your cravings for an easy weeknight dinner. With its fresh ingredients and vibrant flavors, you'll want to make this delightful recipe tonight!
Equipment
- Grater
- Food Processor
- Baking Sheet
- Chef's Knife
Ingredients
- 8 ounces soba noodles
- 2-3 large carrots spiralized or cut into 2-inch matchsticks
- 1 cup red cabbage thinly sliced (about 1/4 a medium cabbage)
- 3 scallions sliced, including the green parts (about a heaping 1/2 cup)
- 1/3 cup fresh cilantro leaves
- 1/3 cup fresh mint leaves
- 1/2 cup roasted cashews chopped
- 2 tablespoons cashew butter
- 2 scallions sliced, including the green parts
- 1 tablespoon fresh ginger grated
- 1 clove garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1/4 teaspoon kosher salt
Instructions
- Make the noodles. Cook the noodles according to package instructions. After you drain them, rinse with cool water and drain them well again. Set aside.
- Make the dressing. While the noodles cook, put all the ingredients for the dressing in a food processor and run until smooth.
- Assemble the dish. Place the cooked noodles, carrots, cabbage, and scallions in a large salad bowl and pour the dressing over the noodles and vegetables. Use two forks or tongs to gently toss. Sprinkle with the cilantro and mint and toss again. Top with the cashews just before serving.
Notes
When storing leftovers, keep them in an airtight container in the fridge. They can last for up to three days, but for the freshest taste, enjoy them within two days.