I could chill all year long with these Chilled Soba Noodles with Avocado & Chili Garlic Sauce ~ from summer through winter. A little spicy, a little sweet, and a TON of umami flavor.
If you like Asian food — Thai, Korean or Japanese in particular — you will love this recipe. And without gluten or oil, it’s a super-light, super-healthy recipe to enjoy any time of year.
For this dish I borrow from some Japanese staples (soba, edamame, avocado), add a Thai twist with the basil, and borrow from Korean cuisine with the sauce using a kimchi-style chili paste.
You can use any noodle you like for this dish
Let’s talk about noodles…
I use Japanese style buckwheat sweet potato noodles for this recipe, which are naturally gluten-free. Buckwheat does not have wheat, despite the name. So confusing, right!?
But not all soba noodles are gluten-free, so always check the label. Some are 100% buckwheat, some have wheat, and some are buckwheat with sweet potato. For gluten-free I like the brand King Soba. And for buckwheat/wheat combo noodles (i.e. with gluten) I like Hakubaku.
I also use very thinly spiraled raw cucumber (or zucchini when in season) for an extra serving of something green. You can spiral your own cucumber or zucchini with a veggie spiral such as this one, or use a handheld julienne shredder like this OXO one.
This sauce also goes great with bibimbap
Gettin’ saucy with it…
For the sauce I use the quick, delicious and easy-to-make sauce that I use with my homemade Spicy Vegan Bibimbap. It’s chili paste mixed with coconut aminos (or soy) and honey, plus a little water to thin.
The chili paste I use is Mama O’s kimchi paste, but you can sub Asian chili garlic sauce. You may just want to add a little extra honey to balance out the spicy, as the kimchi paste sauce I listed above has a sweet element already added.
You can find these sauces at most Whole Foods and Asian markets.
With the sauce I keep it simple, but you can also add a clove of microplaned garlic, a 1/2” piece of microplaned fresh ginger, or even a little toasted sesame oil.
In place of soy or tamari I use coconut aminos. This is a very close sub for soy, for those who choose or need to avoid it. I like the brand Coconut Secret.
They even make little travel packs to take to restaurants!
Sub Italian basil if you can’t find Thai or purple
Other things you can add to these noodles:
- roasted ginger tofu
- grilled protein of choice
- sautéed shiitakes
- sliced hot peppers
- sliced scallions
- toasted cashews
Let me know if you make this recipe by tagging me on Instagram or commenting below. I love seeing what you create in the kitchen!
Like Asian recipes? Peep these recipes…
Spicy Vegan Bibimbap (vegan, GF)
Thai Green Mango Salad (vegan, GF)
| Prep Time | 15 minutes |
| Cook Time | 3 - 5 minutes |
| Servings |
servings
|
- 3 tbsp kimchi paste or Asian chili garlic sauce
- 3 tbsp coconut aminos or soy sauce
- 3 tsp honey
- 2 - 3 tbsp water to thin
- 2 bundles raw soba noodles about 6 - 8 oz total
- 1 each seedless cucumber (or zucchini when in season) cucumber peeled and sliced or julienned
- 1 each avocado peeled, pitted and chopped
- 1/2 cup fresh basil leaves
- 2 tbsp toasted sesame seeds
Ingredients
|
|
- make sauce: in a small bowl whisk kimchi paste (or chili garlic sauce), with coconut aminos (or soy), honey, and desired amount of water to thin
- cook noodles according to package directions, drain and rinse with cold water and allow to cool before mixing with remaining ingredients (you don’t want the cucumber to cook)
- to serve, gently toss noodles with remaining ingredients and desired amount of sauce, enjoy right away or chill
Recipe serves 2 as a main dish, 4 as a side dish
Original recipe created by Jerran Boyer
www.healthnutchefs.com