Recipe by: Chef Pae
Ingredients
Main ingredients
- 100g Soba Noodles, cooked
- 1 Red Bell Pepper, cut into thin strips
- ¼ Purple Cabbage, julienned
- 30g Edamame, removed from the pods
- 1 Tbsp Cilantro, chopped
- 2 Tbsp Tiger Peanuts, roasted
Spicy Almond Sauce Ingredients
- 35g Almond Butter
- 15g Sriracha
- 8g Soy Sauce
- 10g Rice Vinegar
- 10g Water
- 5g Coconut Syrup
- 3g Sesame Oil
- 5g Miso Paste
- 1 Tsp Garlic
- 1 Tsp Ginger
Ingredients for the Roasted Chickpeas:
- 75g U.S. Chickpeas, cooked
- 1/8 Tsp Cumin Powder
- 1/4 Tsp Smoked Paprika
- 1/4 Tsp Garlic Powder
- Salt, to taste
- Pepper, to taste
- Rice Bran Oil, to coat
Ingredients For Garnish
- Black Sesame Seeds, toasted
- Spring Onions, sliced
- Cilantro, chopped
Directions
Instructions for the Spicy Almond Sauce:
- Mix all ingredients in a bowl until well combined.
- Season to taste, then set aside.
Instructions for the Roasted Chickpeas:
- Season the cooked chickpeas in a mixing bowl with all the spices.
- Roast in the oven at 100°C for 30 minutes or until dry and crispy. Let it cool, then set aside.
Instructions for Serving:
- Mix the soba noodles, vegetables, and a spoonful of the spicy almond sauce in a bowl until well combined.
- Garnish, then serve.
