On a warm day, enjoy cold soba noodles with flavorful white miso and fresh vegetables. Add shelled edamame for a complete meal with protein.
By Vicky Cohen and Ruth Fox
A little Asian inspired, easy and refreshing. The soba noodles are a source of carbs that literally cook in less than 7 minutes ( “cellophane” noodles work great as well and are a bit lighter); the edamame is your protein. And plenty of veggies of course (I used carrots and cucumbers here, but you can be creative!). Make a big batch and you’ll have a great pack and go lunch for a few days. Also great as a light dinner or even a healthy snack.
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Cold Soba Noodles with White Miso Dressing
- Total Time: 20 mins
- Yield: 6 1x
Description
On a warm day, enjoy cold soba noodles with flavorful white miso and fresh vegetables. Add shelled edamame for a complete meal with protein.
Ingredients
- 6oz buckwheat Soba noodles
- 1½ cups shredded carrots
- 1 cup frozen shelled edamame, thawed
- 2 Persian cucumbers, sliced
- 1 cup chopped cilantro
- ¼ cup sesame seeds
- 2 tbsp black sesame seeds
- White Miso Dressing (makes 2 cups)
- 2/3 cup white miso paste
- Juice of 2 medium size lemons
- 4 tbsp rice vinegar
- 4 tbsp extra virgin olive oil
- 4 tbsp orange juice
- 2 tbsp fresh grated ginger
- 2 tbsp maple syrup
Instructions
- Cook soba noodles according to the instructions in the packaging (make sure not to over cook them or they will get very gummy and stick together). Drain well and transfer to a large bowl
- Add shredded carrots, edamame, cucumber, cilantro and sesame seeds
- To prepare the dressing, combine all the ingredients in a blender. Blend until smooth
- Pour desired amount of dressing over the noodles (we used about a cup and a half)
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Main
- Cuisine: Asian
