Skip to content
Industry Dashboard
Everything Pecans
  • Everything Pecans!
  • Recipe Library
  • Health & Nutrition
  • Pecans 101
  • About The APC
  • Pecan Powerhouses
For the Industry
  • Industry Dashboard
  • Data & Reports
  • Quality Assurance Program
  • Tools & Resources
  • Handler Reporting
  • Industry Registration
  • Contact Us
For Electronic Reporting
Login Here

Pecan Soba Noodle Bowl

By: ILovePecans.org

Serving Size: 1

This noodle bowl is packed with flavor with pickled julienned carrots and a dressing made with pecans, coconut milk, lemongrass, ginger and turmeric.

Print Recipe
Download Recipe Imagery
Share

Ingredients

2 cups soba noodles, cooked
1 cup pomegranate seeds
2 tablespoons fresh mint, chiffonade
1/2 cup romaine lettuce, shredded
Pickled Carrots:
1/2 cup carrot, julienned
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup white vinegar
1/4 teaspoon cayenne pepper
Pecan Ginger Dressing:
1/4 cup pecan pieces, toasted
1 tablespoon butter
2 teaspoons salt
1/4 cup lemongrass, slivered
2 tablespoons garlic, fresh, sliced
2 tablespoons ginger, fresh, sliced
1 tablespoons turmeric, fresh, sliced
14 ounces can coconut milk
1 tablespoon soy glaze
2 tablespoons Sriracha sauce

Process:

  1. Make the Pickled Carrots: Combine all ingredients in mixing bowl until well incorporated. Marinate for five minutes. Yield: 1/2 cup
  2. Make the Pecan Ginger Dressing: In sauté pan on medium heat, heat butter and salt, and sauté the lemongrass, garlic, ginger, turmeric until wilted. Add the coconut milk, soy glaze, and bring to a simmer. Cook for 10 minutes. Blend in a blender until smooth. Strain and place back in blender. Add remaining ingredients (Sriracha sauce and pecan pieces). Blend until smooth. Yield: 2 cups.
  3. Combine the first 3 ingredients with the Pickled Carrots and Pecan Ginger Dressing. Mix in mixing bowl until well incorporated.
  4. Place in serving bowl and garnish with the shredded lettuce.