Cold Buckwheat Noodles with Miso Dressing
A delicious cold soba noodle dish featuring chewy buckwheat noodles and edamame tossed in a spicy sauce for the a simple side dish or quick meal.
Servings: 4
Ingredients
Sesame Miso Dressing
- 4 tbsp miso paste
- 2 tbsp rice vinegar
- 1.5 tbsp maple syrup
- 1 tbsp chili garlic sauce sambal oelek or sriracha
- 1 tsp sesame oil
- 2 tsp soy sauce
- 2 tbsp water
Noodles
- 8 oz dried soba noodles
- 1 cup shelled edamame
- 1 cup carrots thinly sliced
- 1 1/2 cup bean sprouts
- 1/4 cup mint leaves roughly chopped
- 1/4 cup cilantro leaves roughly chopped
- 1/4 cup crushed cashews
Instructions
- Boil Water: Start boiling a large pot of water for the soba noodles. If you need to prepare frozen edamame, start a second small pot of boiling water or prepare in the microwave according to package instructions.
- Mix Miso Dressing: While you're waiting, whisk together the miso dressing ingredients in a small bowl or shake in a container until fully combined. Set aside.
- Cook Noodles: Once the water is boiling cook soba noddles according to package directions. When the soba noodles are cooked drain and rinse under cold water to remove any excess starch and stop the cooking process.
- Prepare Remaining Ingredients: While the noddles are cooking prepare the other vegetables and cook the edamame according to package instructions.
- Mix Salad: Add the carrots, bean sprouts, fresh herbs and edamame to a large bowl. Add the cold soba noodles and sauce. Toss to mix and coat the noodles.
- Serve: Serve garnished with the crushed cashews, sesame seeds and spring onions, if desired.
Notes
Store in the fridge for up to 5 days in an airtight container. Salad can be served chilled or at room temperature.
Nutrition
Serving: 1/4 of recipe | Calories: 315kcal | Carbohydrates: 64g | Protein: 18g | Fat: 10g | Sodium: 635mg | Fiber: 5g | Sugar: 10g