Soba Noodle Salad
carrot, sugar snap peas, miso-tahini dressing
After a long day, who wants to spend an hour in the kitchen making dinner? Not us! This refreshing soba noodle salad is perfect for those nights when you need nourishing food fast. It’s low in carbs, calories, and prep—and it’s ready in just 10 minutes.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp seasoned rice vinegar
- 2 tbsp tahini
- 1 tbsp maple syrup
- 2 tbsp white 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 (from your kitchen)
- Salt (from your kitchen)
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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