Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta.
Have both!
This dish is so easy to throw together, and takes 15 minutes from start to finish. It keeps well all week in the fridge, and can be eaten cold, warm, or at room temperature. It’s really very flexible.
Watch Me Make My Soba Noodle Salad with Spicy Almond Dressing
If you’re in need of some more Hungry Lady Salads be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
How To Make My Soba Noodle Salad with Spicy Almond Dressing
Step 1. Cook your soba noodles according to package directions in salted water, usually about 5 minutes.
Step 2. Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.
Step 3. For the dressing: combine all ingredients in a blender and blend until smooth.
Step 4. In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.
Step 5. Plate on a larger platter and scatter remaining scallions and almonds on top.
Step 6. Serve room temperature or cold, it will keep for up to a week in the refrigerator!
Step 7. Enjoy!
What Else Can I Use?
- Can’t eat nuts? Use sunbutter instead of almond butter. Tahini would work too!
- Use maple syrup instead of honey to make this dish vegan
- Lots of vegetables work in this, including shaved Brussels sprouts and snap peas, so add those or swap them in if you’d like
- Note that most soba noodles you find are a blend of buckwheat, not 100% buckwheat. If you’re gluten-free, look for 100% buckwheat soba noodles. Amazon carries them.
This Soba Noodle Salad with Spicy Almond Dressing is special because:
It’s a beautiful and hearty vegetarian lunch or dinner
It pairs beautifully with my Teriyaki-Glazed Salmon or Sambal Shrimp
It keeps well in the fridge for up to a week
More Warm Hungry Lady Salads:
Roasted Carrot and Avocado Salad (Gluten-Free, Vegetarian)
Air-Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)
If you make this Soba Noodle Salad with Spicy Almond Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Soba Noodle Salad with Spicy Almond Dressing (Gluten-Free, Dairy-Free, Vegetarian)
Equipment
- Medium pot
- Blender
Ingredients
- 10 oz. soba noodles
- 1 large red bell pepper, sliced thin
- 4 cups green or purple cabbage, sliced thin
- 4 scallions, green and white parts sliced
- 2/3 cup roasted almonds, roughly chopped
- Kosher salt
Spicy Almond Dressing
- 1/4 cup almond butter
- 5 tbsp water
- 1 tsp honey
- 2 tbsp toasted sesame oil, divided
- 5 tbsp soy sauce
- 1 lime, juiced
- 1 clove garlic, peeled and smashed
- 1/4 cup chili sauce, I like Sriracha
- 1/4 tsp Kosher salt
Instructions
- Cook soba noodles according to package directions in salted water, usually about 5 minutes.
- Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.
- For the dressing: combine all ingredients in a blender and blend until smooth.
- To assemble: In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.
- Plate on a larger platter and scatter remaining scallions and almonds on top.
- Serve room temperature or cold, it will keep for up to a week in the refrigerator!
This was good. I’ll definitely make it again. It was flavorful but kind of dry. I ended up using half the noodles it requires. Next time I’m going to leave out the noodles and maybe add carrots and shredded chicken.
Cynthia, depending on the texture of the almond butter, the sauce can vary in texture a bit. Try adding some water to the dressing next time.
I’m glad you liked the flavor!
Kat
Made this for dinner and really enjoyed it! It was very flavorful, and I loved the different textures with the noodles, veggies, and nuts. The chopped almonds gave it a nice crunch. It was also easy to put together. Although the previous comment said they thought it was kind of dry, I didn’t have that experience. Will definitely make it again, and I’m looking forward to enjoying the leftovers the next couple of days!
Christa, so happy you love it. I agree, the crunch is key!
Kat
I just made this salad for the rest of the week and weekend lunch! It is SO GOOD!!!! Definitely one of the best salads I’ve ever had. I can’t wait to try more of your salads and other eats!
I’m so so happy to hear it Kerrianne!
Kat
Was very excited to try this recipe and it did not disappoint! Easy to make and very flavorful. Topped the salad with fresh cilantro which added a nice touch. Definitely going to make this again!
I had major dental surgery last week, and I made this tonight as my first “real” meal. Holy smokes I’m glad I did. The flavor is incredible. I added diced grilled chicken to it also. Thanks so much for sharing!
It means so much to me be able to make healing just a little less stressful for you!
Kat
Spicy Deliciousness …I love Sriracha too!
You and me both, Cristie!
Kat
Ok I’m eating this as I type and I had to leave a comment because this is SO FREAKING GOOD. I’m not sure it’ll last more than a couple days because I can’t stop eating it. And last week I made the Tuscan Kale salad and that was great too. You’re a sorceress.
I’m so thrilled to hear this, Laura!
Kat
The dressing in the video appears to have soy sauce in it, yet I do not see that in the ingredients. I made it other other night and the dressing seemed to be missing a little something. Is it the soy sauce??
Chrystin, sometimes I use it and sometimes I don’t! I have updated the recipe with that added in as optional, thank you for bringing it to my attention.
It definitely adds depth of flavor.
Kat