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Soba Noodle Salad

Chef.Foodie's picture
Ingredients
  Snow peas 2 Cup (32 tbs)
  Soba noodles 1 Pound
  White miso/Rice miso 2 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Unsweetened apple juice 2 Tablespoon
  Dark sesame oil 2 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Grated peeled ginger root 1 Tablespoon
  Rice vinegar 2 Tablespoon
  Chopped scallions 2⁄3 Cup (10.67 tbs)
Directions

Bring a large covered pot of water to a rapid boil.
Blanch the snow peas, uncovered, for a minute, until tender but still bright green.
Remove the snow peas with a slotted spoon or a strainer, place them in a large serving bowl, and set aside.
Cook the noodles in the same water until just tender, about 3 minutes.
Drain, rinse under cold water, and drain again.
While the pasta cooks, prepare the sauce: In a small bowl, dissolve the miso in the water.
Whisk in the apple juice, sesame oil, soy sauce, ginger, and vinegar.
Chop the scallions.
In the serving bowl, toss the snow peas, sauce, and scallions with the noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Party
Servings: 
4

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