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.

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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
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