Soba is cloaked in a delicious cashew butter-based sauce, in this recipe inspired by noodles in peanut sauce. Cashew butter's creamy texture and natural sweetness result in a subtly nutty sauce.
Serve the noodles as a simple, elegant starter, or turn them into a meal by adding vegetables and grilled chicken or tofu.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4 to 6.
- For the Cashew Butter Sauce:
- 1 tablespoon toasted sesame oil
- 1 large clove garlic, peeled and chopped (about 1 tablespoon)
- 1 1-inch piece ginger, peeled and grated or finely minced (about 1 tablespoon)
- 1/4 cup cashew butter
- 1 tablespoon tamari soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1/2 cup water
For the Soba: 1 8.8-oz package soba noodles
- 2 cups small broccoli florets, steamed (optional)
- 2 tablespoons sesame seeds (optional)
Place a large pot of water over high heat and bring to a boil. While you are waiting for the water to boil, make the cashew butter sauce:
Warm the oil in a small saucepan over medium heat. Add the garlic and ginger and sauté for 1 minute.
Add the cashew butter, tamari, and maple syrup, and stir to melt, about 30 seconds. Add the rice vinegar and water and whisk together just until smooth. Remove from the heat and set aside.
Add the soba noodles to the large pot of boiling water, and cook until al dente, about 6 to 8 minutes. Drain the noodles and rinse in cold water to stop the cooking.
Place the cooked soba noodles into a large bowl, and top with the cashew butter sauce. Toss together gently, until the noodles are coated with sauce. Fold in the broccoli, if using.
Serve warm or at room temperature. Sprinkle each serving with sesame seeds, if desired. Enjoy!