SOBA NOODLE SALAD WITH MISO DRESSING

My Cellar

Serves 2 as a main or 4 as a side

8 cups (2 L) water

10 oz (300 g) dried soba noodles

2 garlic cloves, minced

1 tsp (5 ml) ginger, minced

1 tbsp (15 ml) white miso paste

2 tbsp (30 ml) warm water

1 tbsp (15 ml) soy sauce

½ tbsp (7.5 ml) honey

1 tsp (5 ml) sesame oil

1 tbsp (15 ml) rice wine vinegar

1 tsp (5 ml) Sriracha, or to taste

1 English cucumber, cut into ribbons with a peeler

2 carrots, peeled, cut into ribbons with a peeler

2 cups (500 ml) halved sugar snap peas

4 green onions, sliced

½ cup (125 ml) chopped cilantro

1 large avocado, sliced, for garnish

½ cup (125 ml) chopped peanuts, for garnish

In a medium saucepan over high heat, bring water to a boil. Add soba noodles and cook until tender, about 8 minutes. Drain and rinse under cold water for 1 to 2 minutes to stop cooking. Set aside.
To make dressing, in a small bowl, add garlic, ginger, miso, water, soy sauce, honey, sesame oil, vinegar and Sriracha. Mix to combine. Set aside.
To assemble salad, in a large salad bowl, place noodles, dressing, cucumber, carrot, snap peas, green onions and cilantro. Pour dressing over and mix well.
To serve, garnish with avocado slices and crushed peanuts.