Ingredients
3 tablespoons (45 ml) sliced almonds, toasted
1 tablespoon (15 ml) chopped cilantro
2 tablespoons (30 ml) toasted sesame seed
1/3 cup (75 ml) unseasoned rice vinegar
1/3 cup (75 ml) reduced-sodium soy sauce
½ cup (125 ml) almond butter
¼ cup (50 ml) toasted sesame oil
8 ounces (225 g) chopped cooked chicken (light and dark meat)
2 cups (500 ml) cooked soba noodles (about 8 ounces dry)
1 cup (250 ml) shelled edamame, cooked
1 medium yellow squash, ends trimmed, cut into 4-inch sections
2 medium cucumbers, cut into 4-inch sections
2 medium carrots, peeled, cut into 4-inch sections
Step by step
Attach Spiralizer attachment to KitchenAid® Stand Mixer. Center one carrot piece on fruit and vegetable skewer; attach to Spiralizer. Attach extra fine spiralizer blade and position at end of carrot. Place large bowl under blade to catch spiralized vegetables. Turn stand mixer to speed 4 and process until blade reaches end of carrot. Repeat with remaining carrots, cucumbers and squash pieces. Add edamame, noodles and chicken to vegetables in bowl.
Whisk Dressing ingredients until well blended; add to bowl with vegetables. Toss lightly.
Sprinkle each serving with cilantro and almonds.