SOBA NOODLE SALAD WITH MISO DRESSING
IngredientsServes 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.