Soba Noodle Salads
miso-tahini, sugar snap peas, bok choy
Chefs: on your marks, mise en place, cook! Ready in a speedy 15 minutes, this high protein dinner is as easy as it is satisfying. Soba noodles, made from buckwheat flour, are pleasantly dense and nutty. A light miso-tahini dressing coats sweet sugar snap peas, red cabbage, and crisp-tender baby bok choy for a refreshing, flavorful meal, ready in mere moments.
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INGREDIENTS
- 6 oz soba noodles
- 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 baby bok choy, trimmed and chopped
- 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
- 1 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. 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 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 and set aside.
Heat 1 tbsp vegetable oil in same saucepan over medium-high heat. Add bok choy and a pinch of salt and cook until crisp-tender, 3 to 4 minutes.
Add carrots, snap peas, cabbage, and cooked bok choy 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.
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