Cold Soba Noodles with Miso Dressing

Name: Cold Soba Noodles with Miso Dressing
Cuisine: Japanese
Ingredients: 1 Tbsp (15 mL) miso (shiro miso works well, but any kind would be fine); 1 Tbsp (15 mL) miso (shiro miso works well, but any kind would be fine); 1 Tbsp (15 mL) soy sauce; 1 medium carrot, shaved into strips with a vegetable peeler; ½ red pepper, julienned; 2 green onions, sliced; 1 medium carrot, shaved into strips with a vegetable peeler; 1 to 2 tsp (5 to 10 mL) water, if needed; ½ tsp (2.5 mL) sugar; 1 cup (250 mL) mixed sprouted beans (half an 8 oz/225 g container); 6 oz (175 g) soba noodles; ¼ to ½ tsp (1 to 2.5 mL) chili sauce or chili paste; ¼ to ½ tsp (1 to 2.5 mL) chili sauce or chili paste; ½ tsp (2.5 mL) grated fresh ginger; 1 garlic clove, minced; 1 Tbsp (15 mL) lime juice; 1 Tbsp (15 mL) rice vinegar; 2 Tbsp (30 mL) canola oil; 1 Tbsp (15 mL) sesame oil; ¼ cup (60 mL) chopped fresh cilantro; ½ cucumber, seeds removed and julienned

Preparation info

Serves
4 to 6
as a side

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

A great Asian dressing on buckwheat soba and lots of crunchy sprouted beans and vegetables. This is more lime-green sundress than little black dress. If you can’t find soba noodles (which are worth seeking out and can be found in most Asian or natural food markets), try whole wheat spaghetti.

Ingredients

Dressing

1 Tbsp (15 mL) miso (shiro miso works well, but any kind would be fine)
1 Tbsp

Asia
Japan
Side dish
Pasta
Main course
Vegan

Method

To make the dressing: Combine all the ingredients and taste to see if it could use a little water to thin it down. The dressing can be made ahead of time and kept chilled until ready to use.

To make the salad: Cook the soba according to package directions, making sure the noodles aren’t overcooked. Drain and rinse the noodles briefly under cold water and allow them to dry