Ingredients

The following ingredients have 4 Servings
  • 8 ounces buckwheat soba noodles
  • 1 red bell pepper (seeded and thinly sliced)
  • 1 cup shredded cabbage
  • 1 cup broccoli florets
  • 2 garlic cloves (minced)
  • 4 teaspoons minced fresh ginger
  • 4 scallions (sliced thinly)
  • ½ cup almond slivers
  • Extra-virgin olive oil
  • Crushed red pepper flakes (optional)
  • 3 tablespoons almond butter
  • 3 tablespoons water
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons soy sauce

Instruction

  • 1. Bring a large pot of water to a boil and add a pinch of salt and a splash of olive oil. Add the soba noodles and cook until just tender, about 10 minutes. Drain, rinse with water and set aside.
  • 2. In a large sauté pan or wok, heat a splash of olive oil over medium-high heat. Add the cabbage, red pepper and broccoli and sauté for 5 minutes. Add the garlic and ginger and continue to sauté for an additional 1 to 5 minutes, until desired crispness.
  • 3. Remove vegetables from heat, add the noodles, and toss with the scallions, slivered almonds and crushed red pepper flakes, to desired spiciness.
  • 4. To make the sauce, whisk together the almond butter and water until smooth. Then, whisk in the rice vinegar and soy sauce. Pour over the stir fry mixture, and toss to coat. Serve immediately.