Chilled Soba Noodle Salad

Name: Chilled Soba Noodle Salad
Yield: Makes 4 to 6 side-dish or 2 main servings
Ingredients: 2 tablespoons toasted sesame oil, plus more as needed; 2 tablespoons sesame seeds; 8 ounces buckwheat soba noodles or rice noodles; 8 ounces buckwheat soba noodles or rice noodles; 1 cup sliced English cucumber; Honey (optional); 1–2 tablespoons cold water; 1½ teaspoons ground ginger; 2 teaspoons coconut aminos; 2 tablespoons distilled white vinegar; 2 tablespoons unsweetened sunflower seed butter; 2 tablespoons tahini; Sriracha (sulfite-, citrus-, and MSG-free), sweet chili sauce, and salt to taste; Sriracha (sulfite-, citrus-, and MSG-free), sweet chili sauce, and salt to taste; Sriracha (sulfite-, citrus-, and MSG-free), sweet chili sauce, and salt to taste; ¼ cup chopped fresh cilantro; ½ cup chopped green onions

Preparation info

Makes
4 to 6
side-dish or 2 main servings

Difficulty
Easy

Appears in

The Dizzy Cook

By Alicia Wolf

Published 2020

About

Asian food became one of the things I missed the most on a migraine diet, but I’ve developed some recipes to help—like this one. Here, cold soba noodles are a wonderful substitute for peanut noodles on a hot summer day. Coconut aminos made from the sap of a coconut blossom is my favorite substitute for soy sauce. If you want to ensure you are eating gluten-free, make sure to buy 100 percent buckwheat noodles. (Some soba noodles are combined with wheat.) The taste of the sunflower seed butte

Ingredients

Lunch
Summer
Gluten-free
Vegan
Pasta

Ingredients

Method