Fructose Free Asian Noodle Salad with Peanut Ginger Sauce
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz soba noodles (100% buckwheat)
- 1 tbsp toasted sesame oil
For the peanut sauce
- ⅓ cup natural peanut butter (no added sugar or oil)
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- ¼ tsp red pepper flakes
- 3–4 tbsp warm water
For the salad
- 2 cups red cabbage, thinly sliced
- 2 medium carrots, julienned or coarsely grated
- 1 red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 scallions (green tops only), thinly sliced
- 1 cup shelled edamame, thawed if frozen
- ¼ cup fresh cilantro, roughly chopped
For serving
- ¼ cup dry-roasted peanuts, roughly chopped
- 1 tbsp sesame seeds (optional)
- lime wedges (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the soba noodles according to package directions until just tender with a slight chew, about 5–7 minutes. Drain in a colander and rinse thoroughly under cold running water until the noodles are cool and no longer sticky. Transfer to a large mixing bowl and toss with 1 tbsp toasted sesame oil to prevent clumping.
- 2
In a small mixing bowl, whisk together the peanut butter, tamari, rice vinegar, honey, 1 tbsp toasted sesame oil, grated ginger, grated garlic, and red pepper flakes until smooth. Add warm water 1 tbsp at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — about 3–4 tbsp total.
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