Tamarind Soba Noodle Salad with Summer Vegetables

For this tamarind soba noodle salad, I actually managed to sneak in two different legumes. The dressing is made from a tangy and satisfying blend of tamarind and peanut butter. Yes, both tamarind and peanuts are part of the legume family! I learned this when I saw a recipe for paleo satay sauce that used almonds, and wondered why peanuts weren’t allowed. Yeah, anyone on the paleo diet is gonna want to avoid my blog until October because this month’s recipes will be categorically inappropriate for that way of eating!

I’ve had this package of soba noodles in my pantry since I picked them up as an impulse buy at Wegman’s. If you have any Wegman’s locations in your area, you will understand that one usually comes home from Wegman’s with a few extra impulse purchases. That’s actually how I originally discovered xanthan gum. I’m not sure what it says about me that I bought a package of xanthan gum without knowing what it was or how to use it.

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You can make this tamarind soba noodle salad with whatever veggies you like/are good quality in your area right now. Just this week we finally got our first red bell peppers of the year! They’ve been green, yellow, and even purple up until now. I have no problem with those, but I just love how the red color pops. And I feel that these red ones are a bit sweeter, too. In addition to the kohlrabi (back in season!) and its greens, carrots, and green onions seen here, this week our CSA had:

Cherry tomatoes
Anaheim peppers
Watermelon (4 weeks in a row, no complaints here!)
Delicata squash (a bit stumped on how to combine this with more summery items)

I came up with a really fun cherry tomato recipe that I may have to deviate from my legume theme and share. 🙂 in the meantime, tamarind soba noodle salad is so delicious. And when eaten cold, it’s also very refreshing. Change it up with your own vegetables and give it a try! I used this brand of soba noodles and I keep this brand of this brand of tamarind paste in my pantry.

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Tamarind Soba Noodle Salad with Summer Vegetables

This tamarind soba noodle salad can be eaten warm or chilled, and mixed with whatever vegetables are in season. Vegan recipe with gluten-free optional.

Course Main Course, Salad

Cuisine gluten-free, nut-free, vegan, vegetarian

Keyword Tamarind Soba Noodle Salad

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Total Yield 4 servings

Calories Per Serving 392 kcal

Author Yup, it's Vegan

Ingredients

For the tamarind sauce:

• 1 tbsp tamarind paste
• 2 tbsp natural peanut butter
• 1 and 1/2 tbsp coconut sugar (or brown sugar)
• 2 cloves garlic minced
• 1 red chili seeded and finely chopped (spicy - use less to taste)
• 1 tsp soy sauce (or tamari for gluten-free)
• squeeze of fresh lime juice (optional)
• 1/4 cup warm water

For the tamarind soba noodle salad:

• 10 oz. dry soba noodles
• 1 tsp sesame oil (or neutral oil of choice, such as refined coconut oil)
• 1 red bell pepper cut into strips
• 2 carrots peeled and cut into matchsticks
• tamarind sauce (see above)
• 3 green onions sliced
• 1 head kohlrabi peeled and cut into matchsticks
• sesame seeds and cilantro for garnish

Instructions

1. Cook the soba noodles according to package instructions, completing the other recipe steps in the meantime. Rinse and drain the noodles once done cooking. Gently toss them with a bit of sesame or other oil to keep them from sticking.

For the tamarind sauce:

1. In a small, microwave-safe bowl, combine the tamarind, peanut butter, sugar, garlic, chili, soy sauce, and (optional) lime juice. Whisk in the water using a strong fork, mixing together as much as possible.
2. Microwave in 30-second intervals, mixing each time, until the sugar is dissolved and the sauce is fully combined. Alternately, you can simmer everything together in a small saucepan on the stove. Add salt to taste.

For the tamarind soba noodle salad:

1. In the microwave or however you prefer to steam vegetables, steam the carrot and bell pepper for about 2 minutes, just enough to slightly soften them.
2. Gently stir the warm tamarind sauce into the soba noodles until coated.
3. Fold in the steamed peppers and carrots, green onions, and kohlrabi.
4. Eat warm or enjoy after refrigerating (the flavor will continue to improve). Serve garnished with sesame seeds and cilantro, if desired.

Nutrition Facts

Tamarind Soba Noodle Salad with Summer Vegetables

Amount Per Serving (1 fourth recipe)

Calories 392 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Sodium 147mg 6%

Potassium 414mg 12%

Total Carbohydrates 70g 23%

Dietary Fiber 7g 28%

Sugars 10g

Protein 11g 22%

Vitamin A 144%

Vitamin C 203%

Calcium 5%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.