Description
A refreshing and nutritious Cold Buckwheat Noodles salad tossed with a flavorful miso dressing. This recipe combines tender soba noodles, crunchy vegetables, fresh herbs, and a tangy-sweet-spicy miso dressing, garnished with crushed cashews for a delightful texture contrast. Perfect for a light lunch or dinner, served chilled to enjoy on warm days.
Ingredients
Scale
Dressing
- 4 tbsp miso paste
- 2 tbsp rice vinegar
- 1.5 tbsp maple syrup
- 1 tbsp chili garlic sauce (sambal oelek or sriracha)
- 1 tsp sesame oil
- 2 tsp soy sauce
- 2 tbsp water
Main Ingredients
- 8 oz dried soba noodles
- 1 cup shelled edamame
- 1 cup carrots (thinly sliced)
- 1.5 cup bean sprouts
- 1/4 cup mint leaves (roughly chopped)
- 1/4 cup cilantro leaves (roughly chopped)
- 1/4 cup crushed cashews
Instructions
- Boil Water: Start by bringing a large pot of water to a boil for the soba noodles. If your edamame is frozen, prepare a second small pot of boiling water or use the microwave to cook them according to package instructions.
- Mix Miso Dressing: While waiting for the water to boil, whisk together the miso paste, rice vinegar, maple syrup, chili garlic sauce, sesame oil, soy sauce, and water in a small bowl until the dressing is smooth and well combined. Set aside.
- Cook Noodles: Add the soba noodles to the boiling water and cook according to the package directions, usually about 4-5 minutes. Once cooked, drain the noodles and rinse thoroughly under cold water to remove excess starch and cool them down.
- Prepare Remaining Ingredients: While the noodles cook, slice the carrots thinly, chop the mint and cilantro roughly, and cook the shelled edamame according to package instructions if not pre-cooked.
- Mix Salad: In a large bowl, combine the cold soba noodles with the carrots, bean sprouts, cooked edamame, and fresh herbs. Pour the miso dressing over the salad and toss everything well to evenly coat all the ingredients with the dressing.
- Garnish and Serve: Transfer the dressed noodle salad to serving bowls or a platter. Garnish with crushed cashews for added crunch. Optionally, sprinkle with sesame seeds or sliced spring onions if desired. Serve chilled and enjoy!
Notes
- Make sure to rinse the soba noodles with cold water to prevent them from sticking and to cool them down for a refreshing salad.
- Adjust the chili garlic sauce amount to control the spice level according to your preference.
- Using freshly crushed cashews adds a nice contrast to the soft noodles and crisp vegetables.
- This salad can be prepared ahead and refrigerated for a few hours to enhance the flavors.
- For a vegan version, ensure that the miso paste and soy sauce are vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and No-Cook
- Cuisine: Japanese
Keywords: Cold soba noodles, miso dressing, buckwheat noodles, vegan noodle salad, Japanese salad, edamame salad, healthy lunch
