杏仁芝麻荞麦面条配快速腌菜
晚餐
日式30 分钟4 份简单关于此食谱
这道荞麦面条加入了樱花菜（西葫芦面条）。用花生酱拌匀，再配上色彩鲜艳的快速腌黄瓜和萝卜，是一道清爽的春夏晚餐。如果有剩余，请将西葫芦面条分开存放，食用前再混合。食谱产出4份中等份量或2份大份量。
步骤说明
- 1
Bring a large Pot of salted Water to a boil. Cook the Soba Noodles until al dente, according to package directions. Drain and rinse the Soba Noodles with cool Water until they are room temperature, shaking out all the excess Water. Transfer the Soba Noodles to a large serving Mixing Bowl and set aside.
- 2
While the Soba Noodles are cooking, in a medium Mixing Bowl, combine the Radishes, Cucumber, Rice Vinegar and 1 teaspoon of the Fine Sea Salt. Let the veggies marinate for 10 minutes, tossing occasionally.
- 3
(Phoebe did this step in a Food Processor but I opted to whisk together by hand.) In a 2-cup Measuring Cups, combine the Almond Butter, Garlic Clove, Lime Juice, Tamari, Raw Honey, Sesame Oil and remaining 1 teaspoon Fine Sea Salt. Whisk until blended, then add ¼ cup Water and blend again. If necessary, add more Water, 1 tablespoon at a time, until you reach the consistency of peanut sauce.
- 4
Pour the sauce into the Mixing Bowl with the Soba Noodles. Add the zucchini noodles and toss until everything is well coated. Divide among serving bowls, top with quick-pickled veggies, and garnish with a sprinkle of Sesame Seeds.
- 5
Serve room temperature or cold, with your favorite Asian hot sauce on the side.
Notes
笔记：食谱最少改编自Phoebe Lapine的《健康项目》。制作素食版本：用枫糖浆代替蜂蜜。制作无谷蛋白版本：使用无谷蛋白100%荞麦荞麦面（Phoebe推荐King Soba）和无谷蛋白的淡酱油代替普通酱油。制作古法饮食版本：Phoebe建议省略荞麦面条，将西葫芦面条的数量翻倍。如果您没有螺旋切割机：您也可以用朱利安切削器（虽然不会那么卷和蓬松）或用普通蔬菜削皮器将西葫芦变成
