Description
A fabulous Asian-inspired soba noodle salad with a tasty ginger miso salad dressing. We added carrots and cucumbers and shelled edamame for plant-based protein. Make a big batch and you'll have a great pack and go lunch for a few days. Also great as a light dinner or even a healthy snack 🙂
Ingredients
Units
Scale
- 6oz Soba noodles (you may also use Udon noodles)
- 1 1/2 cups shredded carrots
- 1 cup frozen shelled edamame, thawed
- 2 Persian cucumbers, sliced
- 1 cup chopped cilantro
- 1/4 cup sesame seeds
- 2 tbsp black sesame seeds
Miso Dressing ( makes 1 1/2 cups)
- 2/3 cup white or red miso paste - See note 1
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup rice vinegar
- 3 tbsp toasted sesame oil
- 1/4 cup orange juice
- 3 tbsp fresh ginger, grated or chopped if you have a high-speed blender (about a 3" piece)
- 3 tbsp maple syrup
Instructions
- Cook soba noodles according to the instructions in the packaging (make sure not to overcook them or they will get very gummy and stick together). Rinse, drain well, rise and transfer to a large bowl
- Add shredded carrots, edamame, cucumber, cilantro, and sesame seeds
- To prepare the dressing, combine all the ingredients in a blender. Blend until smooth
- Pour the desired amount of dressing over the noodles, we used all the dressing.
Notes
- White miso paste has a milder flavor than red miso
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: stovetop
- Cuisine: Japanese