Spicy noodle dish livens up the brown bag

This vegetarian noodle salad satisfies with its variety of textures, colors and flavors. It keeps well at room temperature, making it perfect for brown-bagging. The recipe scales up easily, and any leftovers can be refrigerated in an airtight container for up to three days.

Almond butter is available at natural food stores, Whole Foods Market and Trader Joe’s. Loosely based on a recipe by Heidi Swanson at www.101cookbooks.com, the following recipe serves 1.

SPICY ALMOND SOBA NOODLES WITH EDAMAME

2 ounces dried soba noodles, preferably Eden brand

1/2 cup shelled edamame (may use frozen)

1 tablespoon almond butter (may substitute peanut or other nut butter)

2 teaspoons rice vinegar

1medium clove garlic, crushed then minced

1/2 teaspoon crushed red pepper flakes, or more to taste

2 to 4 teaspoons hot water

Sea salt

1 scallion, white and light-green parts, cut crosswise into thin slices

1/2 medium red bell pepper, cut lengthwise into thin slices

1 tablespoon almonds, toasted, then coarsely chopped (see note)

Bring a large pot of salted water to a boil over medium-high heat.

Add the soba noodles and cook for 6 to 8 minutes, or according to package directions, until barely tender. Use tongs to transfer the cooked noodles to an individual-serving bowl, reserving the cooking water in the pot; return the water to a boil over medium-high heat. Add the edamame and cook for about 5 minutes or until tender. Drain and add to the noodles.

Meanwhile, make the dressing: Combine the almond butter, rice vinegar, garlic and crushed red pepper flakes in a small bowl. Add the hot water as needed to reach the desired consistency, stirring to mix well. Add salt to taste; adjust seasoning as necessary.

Add the dressing to the noodles and edamame, along with the scallion, bell pepper and chopped almonds; toss to combine. Serve at room temperature.

Note: To toast nuts, spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.

Per serving: 461 calories, 19 g protein, 59 g carbohydrates, 19 g fat, 2 g saturated fat, 0 mg cholesterol, 273 mg sodium, 8 g dietary fiber