Reprinted from The Wellness Project by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Phoebe Lapine LLC.
- 8 ounces buckwheat soba noodles
- 1 bunch of radishes (about 6 medium), cut into ½-inch cubes
- 1 pound cucumber, cut into ½- inch cubes
- ¼ cup rice vinegar
- 2 teaspoons sea salt, divided
- ½ cup unsalted almond butter
- 1 small garlic clove
- ¼ cup freshly squeezed lime juice (from 2 limes)
- 2 tablespoons gluten-free tamari
- 2 teaspoons raw honey
- 2 teaspoons dark toasted sesame oil
- 2 large zucchini (about 1 pound), spiralized into thin noodles
- 1 tablespoon black sesame seeds, for garnish
- Bring a large pot of salted water to a boil. Cook the soba noodles according to package directions until al dente. Drain and rinse with cool water until room temperature, shaking out all the excess. Transfer to a large mixing bowl and set aside.
- While the noodles are cooking, in a medium mixing bowl, combine the radishes, cucumber, vinegar, and 1 teaspoon salt. Allow the veggies to marinate for 10 minutes, tossing occasionally.
- In the bowl of a small food processor, puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and ¼ cup water. Add more water, 1 tablespoon at a time, until you reach the consistency of peanut sauce. Transfer to the mixing bowl with the soba noodles. Add the zucchini and toss until everything is well coated. Divide among serving bowls, top with the quick pickled veggies, and garnish with the sesame seeds.
- Serve room temperature or cold, alongside your favorite Asian hot sauce.