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.
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INGREDIENTS
- 2 tbsp seasoned rice vinegar
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp red miso paste
- 1 garlic clove, peeled and grated
- 4 oz soba noodles
- 2 carrots, peeled into ribbons and peeled
- 4 oz sugar snap peas, stems and strings removed
- 6 oz shredded red cabbage
- 2 tsp tuxedo sesame seeds
- 1 tbsp vegetable oil*
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
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.
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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