Soba noodle, tofu & vegetable salad with miso dressing

Cooking Salads Soba noodle, tofu & vegetable salad with miso dressing

Peppery radish and a tangy soy and mustard dressing bring Japanese soba noodles to life.

Lables: Gluten free Lactose free Milk free Wheat free
  1. Cook the noodles in a large saucepan of lightly salted boiling water until al dente, adding snow peas and carrot in last 30 seconds of cooking. Refresh under cold running water. Drain. Transfer to a large bowl.
  2. Stir the vinegar, miso, oil, soy sauce, ginger, mustard and sugar in a bowl until the sugar dissolves.
  3. Lightly spray a frying pan with oil. Cook the tofu for 2 minutes each side or until light golden. Cut into 1cm-thick strips.
  4. Add the miso mixture, tofu, radish, spinach and sunflower seeds to the noodles. Toss to combine.

If you liked the recipe "Soba noodle, tofu & vegetable salad with miso dressing", tell your friends about it!

270g dried soba noodles
200g snow peas, trimmed
1 large carrot, peeled, cut into matchsticks
2 tbsp rice wine vinegar
1 tbsp miso paste
1 1/2 tbsp olive oil
2 tsp soy sauce or tamari
1 tsp finely grated fresh ginger
1 tsp Dijon mustard
1 tsp caster sugar
200g firm tofu
4 small radishes, thinly sliced
100g baby spinach leaves
40g sunflower seeds

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Soba noodle, tofu & vegetable salad with miso dressing

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments