Ingredients
8ozsoba noodles
6mediumradishes cut into 1/2-inch cubes
1 large cucumber
¼cup rice vinegar
2tspfine sea saltdivided
½cup unsalted almond butter
1small garlic clovepressed or minced
¼ cup freshly squeezed lime juice
2tbspreduced-sodium tamari or soy sauce
2tspraw honey
2tsptoasted sesame oil
¼ cup water
2 large zucchini
1tbspsesame seedspreferably black, for garnish
Sriracha or chili-garlic sauce,for serving
Preparation
Bring a large pot of salted water to a boil. Cook the soba noodles until al dente, according to package directions.
Drain and rinse the noodles with cool water until they are room temperature, shaking out all the excess water. Transfer the noodles to a large serving bowl and set aside.
While the noodles are cooking, in a medium mixing bowl, combine the radishes, cucumber, vinegar, and salt. Let the veggies marinate for 10 minutes, tossing occasionally.
In a 2-cup liquid measuring cup, combine the almond butter, garlic, lime juice, tamari, honey, sesame oil, and remaining 1 teaspoon salt.
Whisk until blended, then add water and blend again. If necessary, add more water, 1 tablespoon at a time, until you reach the consistency of peanut sauce.
Pour the sauce into the mixing bowl with the soba noodles.
Add the zucchini noodles and toss until everything is well coated. Divide among serving bowls, top with quick-pickled veggies, and garnish with a sprinkle of sesame seeds.
Serve room temperature or cold, with your favorite Asian hot sauce on the side.
