Hey there Matcha lovers! Looking for a quick and easy vegetarian recipe that serves two? This meal is packed with fuel and makes for the perfect lunch or dinner!
4 oz. soba noodles
3 tsp sesame oil
1 ½ tbsp creamy cashew butter
2 tsp Matcha powder
2 tsp organic raw unfiltered apple cider vinegar
2 tsp honey
1 tsp grated ginger root
1 tsp sriracha
Sprinkle of Himalayan pink salt
½ medium English cucumber, thinly sliced
½ baby spinach
Avocado – sliced for garnish
Coriander, for garnish
Toasted sesame seeds for garnish
- Cook soba noodles according to pack instructions. Drain and rinse noodles with cold water and transfer to a medium bowl. Add 1-1/2 teaspoons sesame oil, toss to coat and set aside.
- Combine cashew butter, Matcha powder, vinegar, honey, ginger root, sriracha and salt in a small microwave-safe bowl. Microwave on HIGH for 20 seconds and stir until the consistency is smooth.
- Add cashew mixture to noodles and toss to coat. Add cucumber and spinach and toss to combine. Cover and put in the fridge for ten minutes.
- To serve, gently stir in the remaining 1-1/2 teaspoons of sesame oil and divide between 2 serving bowls. Garnish with avocado, coriander and toasted sesame seeds.