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Warm soba noodle salad with ginger-sesame dressing

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Ingredients for 3 servings:

  • 150 g soba noodles
  • 2 liters of water
  • 150 g sugar snap peas
  • 150 g soybeans (edamame), peeled
  • 1 carrot(s)
  • 2 tbsp sesame seeds
  • 30 ml soy sauce
  • 3 tbsp sesame oil
  • 2 tbsp sesame seeds
  • 1 tbsp lime juice
  • 1 tbsp agave syrup
  • 1 tbsp miso paste, light
  • 2 tsp ginger
  • 1 tsp Sriracha sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan and quick to prepare

Combine the dressing ingredients in a blender and set aside. Thinly slice the carrots using a spiral or julienne peeler and set aside. Bring 2 liters of unsalted water to a boil in a saucepan. Cook the soba noodles for 4 minutes, drain, and rinse under cold water to prevent them from sticking together. Steam the edamame and snow peas until the snow peas are tender. Transfer everything to a large bowl and immediately toss with the dressing and carrots. Garnish with sesame seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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