Cold Soba Noodles with Miso Dressing
From Julie Van Rosendaal’s excellent cookbook Spilling the Beans
Soba noodles are very easy to find in Asian grocery stores in the Japanese foods section. They’re made from buckwheat and have good texture and flavour. Good for you too… not that there’s anything wrong with that!
- 1 T. shiro miso (or any miso)
- 1 T. soy sauce
- 1 T. rice vinegar
- 1 T. lime juice
- 1 T. sesame oil
- 2 T. canola oil
- 1/4 – 1/2 t. chile sauce or paste
- 1 garlic clove, minced
- 1/2 t. grated or minced fresh ginger
- 1/2 t. sugar
- 1 – 2 t. water, if needed
- 6 oz. soba noodles
- 1 c. mixed sprouted beans (half an 8 oz. container), found at whole foods stores
- 1/2 red bell pepper, julienned
- 1 medium carrot, shaved into strips with a vegetable peeler
- 2 green onions, sliced thin on the diagonal
- 1/2 cucumber, seeds removed and julienned
- 1/4 c. chopped fresh cilantro
To make the dressing, combine all the ingredients and taste to see if a little water is necessary to thin it. Adjust seasonings to your liking. This can be made ahead of time and stored in the fridge until needed.
Cook the soba noodles according to package directions – be sure not to overcook. Drain and rinse briefly under cold water, then drain thoroughly and blot with a paper towel or clean tea towel to absorb most of the moisture. Tip the noodles into a large bowl and add the rest of the ingredients, except the cilantro. Serve immediately, or store in the fridge until ready to eat. Before serving, toss well with the dressing and serve topped generously with the cilantro.
Serves 2 to 3 as a main, 4 to 6 as a side.