Soba noodle, tofu & vegetable salad with miso dressing

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

Recipe «Soba noodle, tofu & vegetable salad with miso dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.