Today I’m sharing a recipe from my friend Phoebe. Her blog was the very first one that I ever followed and I admired her (small kitchen) New York City life from my college dorm room. She made it look easy, doable, and delicious and I made many of her recipes during my college years. I had no idea that just a few years later I would be joining her in NYC and that a short time later she would become a trusted friend.


Beyond our blogs, Phoebe and I have both experienced our own history of health woes and in turn, our own paths to health and wellness. In Phoebe’s latest book, The Wellness Project, she shares her inspiring story and breaks down her quest for healing into a yearlong experiment of actionable, dare I say easy, lifestyle changes when it comes to sleep, fitness, food, and more. It’s an awesome place to start if you are looking for a roadmap of how to explore your own path to health and healing, without being completely overwhelmed. It’s also sprinkled with delicious good-for-you recipes, this being one of my favorites.


I just settled into my  LA apartment for the summer and these almond-sesame soba noodles are exactly what I’m craving – hearty, delicious, and packed with lots of farmer’s market veggies. I added a few extra pickled vegetables that were hanging around from my market haul. They are easy to make and perfect additions to any bowl, salad, or avocado toast throughout the week. Hope you enjoy this recipe from Phoebe’s new book!  

Almond-Sesame Soba Noodles With Pickled Veggies
  • 8 ounces gluten free buckwheat soba noodles  
  • 1 bunch radish
  • 1 cucumber
  • 1 purple daikon, cut into matchsticks
  • 1 bulb fennel, thinly sliced, for pickling  
  • 2 carrots, shaved into ribbons, for pickling
  • 3 cups rice vinegar
  • 2 tablespoons sea salt
  • ½ cup raw almond butter
  • 1 small garlic clove, grated with microplane
  • ¼ cup lime juice
  • 2 tablespoons gluten-free tamari
  • 2 teaspoons raw honey
  • 2 teaspoons dark toasted sesame oil
  • 2 large zucchini, spiralized into thin noodles
  • 1 tablespoon black sesame seeds, for garnish

Cut pickling vegetables and place in separate glass mason jars. Bring 3 cups of rice vinegar, 2 tablespoons sea salt, 1 tablespoon fennel seed and 1 teaspoon black pepper to a boil. Remove from heat and pour into glass mason jars to cover vegetables, leaving ¼ inch of room. Seal jars and let them cool to room temperature before storing in the refrigerator. Pickling can be done days in advance and will keep for up to 3 months.


Bring a large pot of salted water to a boil. Cook the soba noodles according to package directions until al dente. Drain and rinse with cool water until room temperature, shaking all the excess. Transfer to a large mixing bowl and set aside.


In a bowl whisk together the almond butter, garlic, lime juice, tamari, honey, sesame oil, ¼ cup water and pinch of salt until you reach the consistency of peanut sauce. Season to taste. Transfer to the mixing bowl with soba + zucchini noodles and toss until everything is well coated.


Divide among serving bowls, top with pickled veggies, and garnish with the sesame seeds.


Serve at room temperature or cold. Enjoy!