Ingredients
For the soba noodle salad:
- 300 g soba noodles
- 1 1/2 cups frozen shelled edamame, thawed (250 g)
- 3 small carrots (or 1 large), julienned
- 100 g snow peas
- 3 green onions, thinly sliced
- 1 small bunch chopped fresh cilantro
- 2 tablespoons sesame seeds (optional)
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
Instructions
- 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.
Nutrition
Notes
- Soba noodles are made with buckwheat and can break easily. For best results, boil without salt and avoid stirring during cooking. Rinsing the cooked noodles helps prevent them from sticking together. Use cold water if serving the salad chilled, or warm water if you plan to serve it slightly warm.
- A julienne slicer makes it easy to achieve super-thin, uniform carrot strips that blend beautifully with the noodles.
- For more plant-based protein and a heartier touch, simply add smoked or pan-fried tofu. This keeps the soba noodle salad vegan and the tofu pairs perfectly with the miso dressing!