With the perfect balance of creamy and tangy, these cold soba noodles are my go-to summertime lunch!
I’ve gushed on the blog before about my favorite peanut sauce (see this recipe and this one too!), but this lemon almond butter dressing may just be my new favorite condiment. It took me awhile to like almond butter, as every time I’d go to take a bite, I’d expect creamy, salty peanut butter. Instead almond butter is much more mild in flavor with a slight sweetness that is just so different than peanut butter, but still has the creaminess factor. I’ve now come to love almond butter, especially when cooking as it doesn’t overpower other ingredients like some nut butters do (sorry peanut butter, I love you but you do tend to hog the show).
Nutrition-wise, I also love the fact that almond butter is packed with healthy monounsaturated fats, magnesium, and vitamin E (an antioxidant). Plus, it has that filling protein I need to get me through the day.
Let’s get back to the sauce, after all it’s the whole point of eating this recipe (in my opinion 😉 ). Unlike my peanut sauce, which is thick and savory, the lemon-almond sauce has a brighter flavor thanks to the lemon juice and is just a tad thinner to better coat the noodles and slaw. You’ll also notice it doesn’t contain any added sugars and goes light on the soy sauce, as the lemon, almond butter, and fresh ginger supply enough flavor to satisfy.
While you do have to boil noodles and sauté tofu, this recipe takes less than 15 min to put together making it ideal for meal prep Sundays! Either store the whole batch in the fridge and dish out as you go during the week, or pre-portion into individual containers for quick grab-and-go lunches.
For veggies, I just bought a pre-made broccoli slaw from Whole Foods, but you could easily sub in freshly grated veggies or even zucchini noodles instead. To add a bit more protein, I added tofu as it’s one of my favorite proteins, but if you aren’t a tofu fan feel free to use chicken or shrimp instead, or even edamame to keep it vegetarian. While I don’t really like cooked fish, I bet cold grilled salmon would delicious for any fish lovers out there.
For a move update, Bry and I are starting to get into a routine here in Denver and are loving living in the middle of a city again! While it hasn’t fully sunk in that we live here yet (even our lungs are still trying to acclimate to our new home), we’re just trying to get the most out of every day whether it’s going hiking, drinking local beer, or just walking around in the seemingly unending blue-sky days. I also have a whole list of places I can’t wait to go eat at, so hopefully some restaurant reviews will be coming soon ;)!
So here’s a toast to a summer-perfect lunch!
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What a delicious and light sounding summer lunch idea! I agree that while peanut butter can do no wrong, it totally overpowers some dishes. Love using almond butter in it’s place, great idea.
This looks and sounds great Kelli, going to try it this week! Glad to hear you and Bryan are acclimating to the Denver air! Think of you both often, know you will be the “toast” of Denver soon! Hugs, Rita Sperling