A quick and easy miso soba noodle salad with edamame, carrots, and snow peas tossed in a savoury miso dressing. Vegan, healthy, and ready in 20 minutes.
Prepare the dressing: In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil until smooth. Set aside.
Cook the soba noodles: Bring a large pot of water to a boil. Add soba noodles and cook for 4–5 minutes, or according to package instructions, until just al dente. Drain and rinse under cold water to stop the cooking and remove excess starch. Drain well, then transfer to a large bowl. Toss with half of the dressing.
Blanch the vegetables: In another pot of boiling water, blanch the snow peas for 30–60 seconds until crisp-tender. Immediately transfer them to an ice water bath to cool. Drain well and slice diagonally.
Assemble the salad: In a large bowl, combine the soba noodles, edamame, carrots, snow peas, and green onions. Add the remaining dressing and toss gently to coat. Top with chopped cilantro and sesame seeds.
Serve: Serve in bowls, with optional Sriracha on the side. This salad can be served cold or slightly warmed. Leftovers keep well for up to 2 days, and can be refreshed with a splash of soy sauce.
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