These soba noodles are lightened up with zoodles (zucchini noodles). Toss with peanut sauce and top with colorful quick-pickled cucumbers and radishes for a refreshing spring/summer dinner. If you plan on having leftovers, store the zucchini noodles separately and toss together just before serving. Recipe yields 4 moderate servings or 2 large.
Recipe minimally adapted from The Wellness Project by Phoebe Lapine.ย
Make it vegan: Substitute maple syrup for the honey.
Make it gluten free: Use gluten-free 100% buckwheat soba noodles (Phoebe recommends King Soba) and gluten-free tamari instead of regular soy sauce.
Make it paleo: Phoebe suggests omitting the soba noodles and doubling the amount of zucchini noodles.
If you don’t have a spiralizer: You can also turn zucchini into “noodles” with a julienne peeler (they just won’t be as curly and voluminous) or with a regular peeler, to make zucchini “ribbons.” Or, double the amount of soba noodles and skip the zucchini altogether. Here’s my favorite spiralizer, designed by Ali of Inspiralized.
Recipe from Cookie and Kate: https://cookieandkate.com/almond-sesame-soba-zoodles-recipe/