Tag: sides
Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)
My Chili Caramel Brussels Sprouts are an adventure in flavor, featuring a stunning umami glaze and picture perfect caramelization that makes me want to stand over the stovetop and finish them all by myself.
Roasted Delicata Squash with Cinnamon Maple Butter
I love Delicata Squash for its cute scalloped edges and its vibrant orange color, but I especially love it roasted in Cinnamon Maple Butter – the perfect addition to your Thanksgiving spread!
Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)
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)
Tender soba noodles are tossed with shaved vegetables and a spicy, creamy almond butter based dressing for a 15 minute meal that is sure to satisfy.
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!
Nutrition
Calories: 384kcalCarbohydrates: 48gProtein: 13gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 748mgPotassium: 481mgFiber: 5gSugar: 5gVitamin A: 769IUVitamin C: 55mgCalcium: 126mgIron: 3mg
Tried this recipe?Let us know how it was!
Pesto White Bean Salad with Garlic Croutons (Vegetarian)
This next Hungry Lady Salad I have for you is a total crowd pleaser. It’s beautiful and very flavorful from the basil pesto, garlic croutons, and balsamic glaze. This salad is a real lesson on the benefit of seasoning each component of a composed salad…
Hasselback Butternut Squash with Maple Sage Butter, Red Chile, + Pumpkin Seeds (Vegan, Gluten Free)
If you’ve been here for a while, you know that I don’t tend to go heavy on the Thanksgiving food posts. This is not because I don’t love Thanksgiving, I do. It is because, of all the holidays, I find Thanksgiving to be the one…
3 Ingredient Miso Butter Sweet Potatoes (Vegetarian)
I know you’re reading this because the idea of using three ingredients to make a delicious dish is appealing to you. I don’t blame you, it’s appealing to me too.
Unfortunately, many dishes marketed this way feel forced, and even incomplete. Not so here. I can promise you that I will always put the integrity of the recipe ahead of marketing!
Miso is the real workhorse here. It has such complex, umami flavor that it adds incredible depth to the dish all on its own. Paired with sweet and creamy Japanese sweet potatoes it just shines.
I buy Japanese sweet potatoes weekly, they are so versatile and have yet to fail me. Olivia Munn credits her glowing complexion to eating multiple Japanese sweet potatoes a day. I can’t quite speak to all that but what I do know is I’m obsessed with their taste and capabilities.
ingredients for miso butter potatoes:
White Miso – I use white miso in this recipe, which is made of soybeans fermented with a good percentage of rice. It’s sweet, and the most mild of all the misos. If you’re new to miso, it’s a great place to start. You can find it in the refrigerated section at most grocery stores.
Japanese Sweet Potatoes – My favorite variety of sweet potatoes are white Japanese sweet potatoes. They are just delicious. They are creamier than orange sweet potatoes, and have a faint vanilla taste to me. They are the ones with purple skins in the grocery store, and well worth trying if you haven’t before.
“what else can i use?”
- If you can’t find Japanese sweet potatoes, use the orange ones more widely available.
- Red miso can be substituted for the white miso. It will have a more robust flavor, so use sparingly and to taste.
I know you will love these three ingredient wonder potatoes. Be sure to check out this recipe and this recipe if you want more fun and healthy sweet potato dish ideas. If you make them, I’d love to hear from you! Leave me a note or message me on Instagram. Enjoy!
Three Ingredient Miso Butter Sweet Potatoes
It only takes three ingredients to get the most delicious sweet potatoes, smothered with butter and salty miso and melt in your mouth texture.
Equipment
- Large rimmed baking sheet
Ingredients
- 2 large Japanese white sweet potatoes
- 1/4 cup unsalted butter
- 2 tbsp white miso
- Kosher salt
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil. Use a fork to poke holes into the sweet potatoes, and set them on the baking sheet.
- Roast for 45 to 50 minutes, flipping over half way, until the potatoes are oozing a bit and you can easily pierce them with a fork.
- When cooked, remove from the oven and let cool until you can handle them. Set the oven to broil on Hi and make your miso butter.
- In a small saucepan, melt the butter over medium low heat until melted. Add in the miso and whisk to incorporate. The miso will still be a bit clumpy and that’s okay.
- Slice the sweet potatoes in half lengthwise and keep on the baking sheet. Brush each half with the miso butter, getting all those miso bits onto the potatoes. Sprinkle lightly with Kosher salt.
- Broil for 3-5 minutes until the tops have turned to a light golden brown.
- Remove and let cool for 5 minutes. Serve and enjoy!
Tried this recipe?Let us know how it was!
