Green noodle salad with cashews

Gluten free
This vegetarian noodle salad is a topper by Nienke Gottenbos, aka De Groene Vrouw. A cold noodle salad with fresh notes and Japanese umami flavours. Because let's face it, had you thought of umeboshi as an ingredient for such a fresh noodle salad? We don't, but Nienke does. And that's not for nothing, because umeboshi fits perfectly with 'poo doctor' Nienke. Think of this recipe as your new favorite oriental noodle salad or cold summer salad with bok choy. Not a fan of raw vegetables? Then fry the pak choi briefly. Great for lunch to take to the office!
DinnerNoodle dish1 serving15 minutes preparation

This is what you need

For the sauce:Cashew butter1 tbspShoyu1 tbspMirin1 tbsp
Oat drinkoptional
Black pepperto taste


De Groene Vrouw - Nienke Gottenbos
Nienke is coach, trainer and author of famous books about your intestinal flora. Check out

This is how you make it

  1. Cook the soba noodles for 3-4 minutes. Drain and rinse under cold water.
  2. Cut the umeboshi into small pieces. Mix with the noodles.
  3. Cut the bok choy as fine as possible.
  4. Mix the cashew paste, gluten-free soy sauce and mirin in a bowl. Is thesauce too thick? Then add a dash of oat milk (or another kind of vegetable milk).
  5. Divide the noodles, bok choy and sprouts over the plates.
  6. Divide the sauce over it.
  7. Garnish with roasted cashews and furikake.