Soba Noodle Salads
with Miso-Tahini Asparagus
All you need is a saucepan and 15 minutes to make this veggie-loaded soba noodle salad—so you can spend less time in the kitchen and more time at the table savoring dinner.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 2 tbsp seasoned rice vinegar
- 2 tbsp tahini
- 1 tbsp maple syrup
- 2 tbsp white miso paste
- 1 garlic clove, peeled and grated
- 1/2 tbsp toasted sesame oil
- 6 oz soba noodles
- 6 oz asparagus, cut into 2-inch pieces and woody ends trimmed
- 2 carrots, peeled and peeled into ribbons
- 4 oz sugar snap peas, stems and strings removed and thinly sliced on the bias
- 6 oz shredded red cabbage
- 1 tbsp tuxedo sesame seeds
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Bring medium saucepan of salted water to boil. Whisk together vinegar, tahini, maple, miso, garlic, just ½ tbsp sesame oil, 1 tbsp warm water, and a pinch of salt in large bowl.
Add noodles and asparagus to boiling water. Cook until noodles are al dente and asparagus is bright green, 3 to 4 minutes. Drain and rinse under cold water to stop cooking process. Transfer to bowl with dressing and set aside.
Add carrots, snap peas, and cabbage to bowl with noodles and dressing and toss to coat. Divide between bowls and sprinkle with sesame seeds. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
SIMILAR RECIPES
Blistered Shishito Peppers with Furikake Ranch & Spicy Quinoa Crisp
BBQ Burnt Ends with Crispy Potatoes & Brussels Sprouts
