Ingredients
For the soba and vegetables:
- 250 g dried soba noodles
- 2 tablespoons toasted sesame seeds, divided
- 2 teaspoons olive oil
- 3 small carrots (or 1 large), julienned
- 100 g sugar peas, thinly on the diagonal
- 3 green onions, thinly sliced
- 1 fresh red chili, seeds removed, finely sliced
For the dressing:
- 2 tablespoons white miso paste (Shiro)
- 1,5 tablespoons maple syrup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 4 tablespoons unseasoned rice wine vinegar (Japanese)
- 1 tablespoon toasted sesame oil
To serve (optional):
- Sriracha chili sauce
- Cilantro leaves and sliced green onion
Instructions
- In a small bowl, add the dressing ingredients (miso paste, maple syrup, soy sauce, vinegar and oil) and mix well to combine. Set aside.
- Cook the soba noodles in the boiling water for 4 -5 minutes, until just slightly al dente side (according to package instructions). Drain the noodles and run them under warm water for a few seconds. This will remove some of the starch. Drain well and transfer to a large bowl. Pour over half the dressing and half the sesame seeds and gently toss to combine.
- Meanwhile, in a wok or heavy skillet, heat 2 teaspoons oil over medium-high heat. Add the carrots and sauté until slightly softened (2 minutes).
- Then add the sugar snap peas and sauté until crisp-tender (2 minutes).
- Finally, add the green onions and chili and stir-fry until softened (1 minute).
- Transfer the stir-fried vegetables to the bowl with the soba noodles, pour over the remaining dressing and toss to combine.
- Serve into bowls and garnish with the remaining sesame seeds. Enjoy!
Nutrition
Notes
- This soba noodle recipe is served slightly warm or at room temperature as a noodle salad. If you prefer to serve it as a warm meal, then simply add the soba noodles to the wok with the cooked vegetables and heat for 1-2 minutes before adding the remaining dressing.
- Soba noodles are made with buckwheat and since they do not contain gluten, the noodles can break more easily. It is best to boil the noodles without salt and resist stirring them as they cook.
- Rinsing the cooked soba noodles in water also helps avoid them sticking together and becoming gummy. This can be done in cold water or warm water, depending on how you are serving this dish. I like to keep mine somewhat warm and therefore rinse them in warm water before tossing them with the dressing.