Cold Buckwheat Noodles Miso Dressing (Printable Version)
# What You'll Need:
→ Sesame Miso Dressing
01 -
4 tbsp miso paste
02 -
2 tbsp rice vinegar
03 -
1.5 tbsp maple syrup
04 -
1 tbsp chili garlic sauce (sambal oelek or sriracha)
05 -
1 tsp sesame oil
06 -
2 tsp soy sauce
07 -
2 tbsp water
→ Noodles
08 -
8 oz dried soba noodles
09 -
1 cup shelled edamame
10 -
1 cup carrots, thinly sliced
11 -
1.5 cups bean sprouts
12 -
1/4 cup mint leaves, roughly chopped
13 -
1/4 cup cilantro leaves, roughly chopped
14 -
1/4 cup crushed cashews
# Step-by-Step Directions:
01 -
Boil a large pot of water for the soba noodles. If using frozen edamame, prepare a second pot of boiling water or microwave according to package instructions.
02 -
Whisk together miso paste, rice vinegar, maple syrup, chili garlic sauce, sesame oil, soy sauce, and water in a small bowl or shake in a container until fully combined. Set aside.
03 -
Cook soba noodles in the boiling water according to package directions. Drain and rinse under cold water to remove excess starch and stop cooking.
04 -
While the noodles cook, thinly slice the carrots and prepare other vegetables. Cook the edamame according to package instructions if not pre-cooked.
05 -
In a large bowl, combine carrots, bean sprouts, fresh mint, cilantro, edamame, cold soba noodles, and dressing. Toss to coat evenly.
06 -
Serve the noodles garnished with crushed cashews, sesame seeds, and spring onions, if desired.
# Helpful Notes:
01 -
Can be stored in the fridge for up to 5 days in an airtight container. Serve chilled or at room temperature.