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Soba Noodle Bowl Recipe
Boasting delicious Asian flavors, this veggie-laden noodle bowl may be enjoyed warm or cold.
INGREDIENTS1 package Soba Noodles ½ Napa Cabbage, shredded 2 Carrots, shredded 1 Daikon Radish, shredded 3 Scallions, shredded 2 Tbsp Sesame Oil ¼ cup Coconut Aminos 1 tsp Rice Wine Vinegar Sea salt ¼ cup Navitas Organics Turmeric Tamari Almonds, chopped |
DIRECTIONSCook the soba noodles according to the manufacturer's directions. Rinse and place in a large bowl. |
Boasting delicious Asian flavors, this veggie-laden noodle bowl may be enjoyed warm or cold.
Ingredients
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¼ cup Navitas Organics Cashew Nuts, chopped
1 package soba noodles
½ Napa cabbage, shredded
2 carrots, shredded
1 daikon radish, shredded
3 scallions, shredded
2 Tbsp. sesame oil
¼ cup coconut aminos
1 tsp. rice wine vinegar
Sea salt
Directions
Preheat the oven to 350°F. Place the chopped cashews on a baking sheet and roast for 10 minutes, or until fragrant and just golden.
- Cook the soba noodles according to the manufacturer's directions. Rinse and place in a large bowl.
- Fold in the cabbage, carrots, radish and scallions.
- In a small bowl, whisk together the oil, aminos and vinegar. Add the dressing to the noodle bowl and mix well, adding additional salt if desired, to taste.
To serve, transfer to bowls and top with toasted cashews.