Soba Noodles with Almond Sauce
I love Gado Gado, an Indonesian dish that consists of steamed veggies, bean sprouts, egg and tempeh, all smothered in a delicious peanut sauce. It’s a lovely veggie option when I need a fast take-away dinner and I’ve pretty much mastered a fine variation of it myself when I cook at home. However, I wouldn’t be me if I wasn’t inspired to elaborate on this and make a healthier alternative still!
One of my favorite things to have in my kitchen is almond butter and with this recipe I’ve found yet another great way to use it! I added soba noodles, a nutritious and gluten-free noodle, and steamed a bunch of veggies I had at hand, including cabbage, kale and broccoli. However, this recipe works with any veggie you can steam, especially carrots and green beans. I prefer steaming my veggies over boiling them, because they retain more nutrients and generally stay crunchier and more vibrant.
Add bean-sprouts and tempeh if you can. I didn’t have these, neither could I get them because I made this when I lived on Little Cayman Island and produce was limited. However I really enjoyed the way this came out!
- 4 Tbsp almond butter
- 2 Tbsp tamari
- 2 Tbsp sweet chilli sauce (try to find an organic brand without refined sugar and additives)
- 1 garlic clove
- A pinch dried chilli flakes
- Water (optional to get the right consistency
- Soba noodles (about 75g per person)
- Vegetables for steaming (carrot, green beans, cabbage, broccoli, kale, potato)
- Bean sprouts
For the almond sauce combine the first 5 ingredients in a food processor and blend until you have a smooth paste. You can add some water to get the desired consistency. Basically, you want a sauce that is easy to stir through your noodles, but not too thin. Tweak the flavor by adding some tamari and pepper flakes if needed to get your own salt and spicy preference.
Cook the soba noodles shortly according to the package.
Steam the vegetables till they are cooked, but still crunchy and colorful. If you have different vegetables, start with the hardest ones and add the softer vegetables after a few minutes. If you use Tempeh, make strips and fry them in some coconut oil until they are crunchy.
Top the noodles with the vegetables and serve the almond sauce separate. Enjoy!