Soba Noodle Salads
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.
Nutrition (per serving)
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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 and peeled into ribbons
- 4 oz sugar snap peas, stems and strings removed
- 6 oz shredded red cabbage
- 1 tbsp tuxedo sesame seeds
- 1 tbsp vegetable oil
- Salt
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. Combine vinegar, tahini, maple, 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 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.
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