My most requested blog posts lately have been easy weeknight meals and when you ask, I listen! Today’s recipe is one of my favorite things that I’ve been making lately.

Growing up, my sister and I used to be obsessed with the cold sesame noodles from our local Chinese restaurant. I crave them on a weekly basis, but whenever I order them on Seamless, I feel sick from all of the oils, and the super refined carbs in the noodles.

So I set out to make my own version of this classic dish, with a healthier spin.

Soba Noodles- I swapped in soba noodles because they’re made with buckwheat flour which is actually gluten free. Fun fact: Buckwheat has the highest protein content per serving than any other grain besides oats.

Veggies- I try to pack in as many veggies as possible per day, and this is the perfect place to do that! I used my KitchenAid® Fresh Prep Slicer/Shredder attachment to slice up carrots, cucumbers, and scallions in a matter of seconds. I meant to add purple cabbage for some extra color and totally forgot. You could add any veggie you want to this recipe!

Protein- The sauce is made with nut butter, and I always add peanuts to this, but when I want to make it a full dinner meal, we also marinate chicken breasts in tamari or soy sauce and cook it in sesame oil. I cut up the cooked meat and add it to the dish.

Soba Noodle Bowls
Makes 3-4 servings

Bowl Ingredients:

• 1 package buckwheat soba noodles
• 2 large carrots
• 1 large cucumber (peeled or not, your preference)
• 2-3 scallions
• Small handful, cilantro
• Small handful, peanuts

Sauce Ingredients:

• 1/2 cup, almond butter
• 2 tblspns, tamari (or soy sauce, tamari is just gluten free)
• 1 tblspn, toasted sesame oil
• 1 tspn, brown rice vinegar
• 1 tspn, honey
• Red pepper flakes to taste
• 1-2 tblspns water, to thin (you might need more)

Directions

• Cook soba noodles according to package instructions, drain and rinse with cold water
• While noodles are cooking make sauce by blending the almond butter, tamari, sesame oil, red pepper flakes, rice vinegar, honey and 1 tablespoon of water. Keep adding water until it’s your desired consistency. I like it a little on the thick side.
• In a large bowl, mix sauce in with the noodles and peanuts.
• Shred carrots, cucumbers, and scallions with the KitchenAid® Fresh Prep Slicer/Shredder
• Make each bowl with noodles, topped with the shredded veggies.
• Top with sesame seeds, cilantro, and Sriracha hot sauce (optional).
• Enjoy warm or cold!

Thank you to KitchenAid® for sponsoring this post. All opinions, as always, are 100% my own. Photos by Courtney Ann Photography.