Spicy Almond Soba Noodles with Edamame

Name: Spicy Almond Soba Noodles with Edamame
Ingredients: 2 ounces dried soba noodles; 1/2 cup shelled edamame (fresh or frozen); 1 tablespoon sliced raw almonds; 1 tablespoon almond butter (or substitute peanut or other nut butter); 2 teaspoons unseasoned rice vinegar, or more to taste; 1 clove garlic, crushed and finely chopped; 1/4 teaspoon red pepper flakes, plus more to taste; 2 tablespoons hot water, plus more as needed; Kosher or sea salt; 1 scallion, white and green parts, thinly sliced; 1/2 red bell pepper, stemmed, seeded, and thinly sliced

December 14, 2011

This is one of my go-to vegetarian meals, probably because the almonds and almond butter (one of my addictions) helps me forget the dish is meatless. The combination of textures also helps make this dish satisfying, and the salad keeps well at room temperature, making it perfect for brown-bagging. The recipe scales up easily, and any leftovers can be refrigerated in an airtight container for up to 3 days. Almond butter is available at natural foods stores, many supermarkets, Whole Foods Market, and Trader Joe’s.

Recipe notes

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