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.
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.
Tamarind Soba Noodle Salad with Summer Vegetables
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
- 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:
- 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.
- 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:
- 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.
- Gently stir the warm tamarind sauce into the soba noodles until coated.
- Fold in the steamed peppers and carrots, green onions, and kohlrabi.
- Eat warm or enjoy after refrigerating (the flavor will continue to improve). Serve garnished with sesame seeds and cilantro, if desired.
Nutrition
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Susan says
I just found your blog and this recipe thanks to Oh My Veggies blog. This salad speaks to me. I think tamarind is one of my very favorite flavors. I am not vegan, but am learning that it’s worth perusing vegan food blogs because they have some wonderful recipes that other people would never think of. I’m looking forward to trying this.
Corrin Radd says
Made this today and enjoyed it!
Shannon @ Yup, it's Vegan says
So glad to hear it!
jaime // the briny says
this looks and sounds absolutely delicious. I love how you plated the noodles.
Shannon @ Yup, it's Vegan says
Thank you, Jaime! I think soba noodle salads are one of those things that just always hit the spot. 🙂
Tina @ Tina's Chic Corner says
I love soba noodles and I too have a package in the cabinet just begging to be cooked! This looks so delicious and super easy, which I love. 🙂
Shannon @ Yup, it's Vegan says
Thanks, Tina! Easy and delicious is always the goal 🙂
Deborah Davis says
Hi Shannon,
I just hopped by from Virtual Vegan Potluck to check out your Tamarind Soba Noodle Salad. What a lovely, healthy and delicious dish. These noodles will be a hit with my family. It’s such a pleasure it is to explore your blog and your wonderful vegan recipes. I am sharing this and following you on social media to stay in touch! All the best, Deborah
Shannon @ Yup, it's Vegan says
Thanks, Deborah!
Annie says
Can you come over and “style” some noodles for me?! I have the hardest time with that! Your plating looks so pretty :-).
Shannon @ Yup, it's Vegan says
That’s so sweet, thank you! I was happy with how this plating came out, but I’ll admit that it took a really long time =/
Kari @ bite-sized thoughts says
This is so completely my kind of meal. Yum!
Shannon @ Yup, it's Vegan says
Mine too! 🙂
rika@vm says
YUMMMMMMMMM I <3 Tamarind, it’s so delicious in noodle dishes! I really want fresh tamarind and can’t wait to find them soon!
Shannon @ Yup, it's Vegan says
Tamarind is amazing! I did get to try it fresh when I was in Puerto Rico last year. It was so scrumptious for snacking. I miss all of the tropical foods now .