Pecan Soba Noodle Bowl

Submitted by:

American Pecan Council |

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.

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