Name: Creamy Soba Noodle Bowl with Rainbow Veggies
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 ½ cups cashews, roasted unsalted; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); 1 ½ red bell peppers; ¾ small head red cabbage; 425 g soba (buckwheat) noodles; chili-garlic sauce; honey; natural peanut butter; rice vinegar; salt; tamari soy sauce; toasted sesame oil

Creamy Soba Noodle Bowl with Rainbow VeggiesCreamy Soba Noodle Bowl with Rainbow Veggies — a 25-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

1 ½ cups cashews, roasted unsalted

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

1 ½ red bell peppers

¾ small head red cabbage

425 g soba (buckwheat) noodles

chili-garlic sauce

honey

natural peanut butter

rice vinegar

salt

tamari soy sauce

toasted sesame oil

Instructions

Fill a large pot halfway with water and bring to a boil.

Wash and dry the fresh produce.

Peel and grate or mince the ginger; transfer to a large bowl.

Add peanut butter, honey, water, tamari, vinegar, chili-garlic sauce, and sesame oil to the bowl with the ginger. Whisk until smooth, set aside.

Once water is boiling, add salt and noodles and stir for a few seconds. Cook according to package directions, 3 to 4 minutes. When cooked, drain and rinse well under cold water.

Trim off and discard the ends of the green onions; cut the onions crosswise into ⅛-inch pieces at an angle.

Cut the bell pepper lengthwise into quarters; remove and discard the seeds and white membrane. Julienne the pepper.

Trim and discard the ends of the cucumber; halve the cucumber lengthwise and then slice into ⅛-inch thick planks. Then, cut the planks ¼-inch wide julienne sticks.

Trim the stem ends of the carrots and peel; julienne or coarsely grate the carrots.

Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise.

Roughly chop the cashews.

Add noodles, cashews, and veggies to the bowl with the dressing and toss to combine.

Divide noodles between plates, serve cold. Enjoy!

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