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Soba Noodle Salad with Sugar Snap Peas & Miso-Tahini Dressing
2 Serving Lunch

Soba Noodle Salad

with Sugar Snap Peas & Miso-Tahini Dressing

Soba noodles are thin Japanese noodles made from buckwheat flour, giving them a pleasantly dense texture and nutty flavor. We toss these with crisp sugar snap peas and purple cabbage in a light miso-tahini dressing for a satisfying, high-protein lunch.

Tags: Gluten-Free High-Protein <600 Calories Nut-Free High Fiber
SERVINGS
PREP & COOK TIME
10 min
CALORIES
470
FAT
14g
CARBOHYDRATES
73g
PROTEIN
16g

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INGREDIENTS

  1. 2 tbsp seasoned rice vinegar
  2. 2 tbsp tahini
  3. 1 tbsp maple syrup
  4. 1 tbsp red miso paste
  5. 1 garlic clove, peeled and grated
  6. 4 oz soba noodles
  7. 2 carrot, peeled into ribbons and peeled
  8. 4 oz sugar snap peas, stems and strings removed
  9. 6 oz shredded red cabbage
  10. 2 tsp tuxedo sesame seeds
  11. 1 tbsp vegetable oil*
  12. Salt*
Allergens: sesame, soy, wheat
Tools: Large pot
SERVINGS
PREP & COOK TIME
10 min
CALORIES
470
FAT
14g
CARBOHYDRATES
73g
PROTEIN
16g

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INSTRUCTIONS

1
Make the miso-tahini dressing

Bring large pot of salted water to a boil for noodles. Combine vinegar, tahini, maple syrup, miso, garlic, ½ tsp salt, 1 tbsp vegetable oil, and 1 tbsp warm water in large bowl. Whisk miso-tahini vinaigrette until smooth and set aside.

2
Cook the noodles and serve

Add noodles to boiling water and gently stir. Cook until al dente, 3 to 4 minutes. Drain noodles and rinse under cold water to stop cooking process. Transfer to bowl with dressing. Add carrots, sugar snap peas, and cabbage and toss to coat. Divide between 2 bowls and sprinkle with sesame seeds.

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