Name: Soba noodle, tofu & vegetable salad with miso dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 270g dried soba noodles; 200g snow peas, trimmed; 1 large carrot, peeled, cut into matchsticks; 40.00 ml rice wine vinegar; 24.00 gm miso paste; 27.30 gm olive oil; 10.60 gm soy sauce or tamari (wheat-free soy sauce); 1 tsp finely grated fresh ginger; 5.90 gm Dijon mustard; 5.00 gm caster sugar; 200g firm tofu; 4 small radishes, thinly sliced; 100g baby spinach leaves; 40g (1/4 cup) sunflower seeds

Soba noodle, tofu & vegetable salad with miso dressing

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Soba noodles with zesty radish and tangy soy-mustard dressing.

Ingredients:

270g dried soba noodles
200g snow peas, trimmed
1 large carrot, peeled, cut into matchsticks
40.00 ml rice wine vinegar
24.00 gm miso paste
27.30 gm olive oil
10.60 gm soy sauce or tamari (wheat-free soy sauce)
1 tsp finely grated fresh ginger
5.90 gm Dijon mustard
5.00 gm caster sugar
200g firm tofu
4 small radishes, thinly sliced
100g baby spinach leaves
40g (1/4 cup) sunflower seeds

Instructions:

Boil the noodles in a large saucepan of lightly salted water until al dente, adding snow peas and carrot for the last 30 seconds. Run under cold water, drain, and transfer to a large bowl.
Combine vinegar, miso, oil, soy sauce, ginger, mustard, and sugar in a bowl, stirring until the sugar dissolves.
Lightly coat a frying pan with oil, then pan-sear the tofu for 2 minutes on each side until it reaches a light golden color. Slice into 1cm-thick strips.
Combine the miso mixture, tofu, radish, spinach, and sunflower seeds with the noodles, and toss together.

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