Pecan Soba Noodle Bowl


Serving Size: 1

This noodle bowl is packed with flavor with a carrot julienne pickle and pecan curry dressing.


3/4 cup Pecan Curry Dressing

1/2 cup Carrot Julienne Pickle

2 cups soba noodles, cooked

1 cup pomegranate seeds

2 tablespoons fresh mint, chiffonade

1/2 cup romaine lettuce, shredded

Carrot Julienne Pickle:

1/2 cup carrot, julienned

1/2 teaspoon salt

1 tablespoon sugar

1/4 cup white vinegar

1/4 teaspoon cayenne pepper

Pecan Curry 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


  1. Make the Carrot Julienne Pickle: Combine all ingredients in mixing bowl until well incorporated. Marinate for five minutes. Yield: 1/2 cup
  2. Make the Pecan Curry 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 5 ingredients. Mix in mixing bowl until well incorporated.
  4. Place in serving bowl and garnish with the shredded lettuce.