Go Back
Print

Miso Soba Noodles and Veg

Adapted from chocolatecoveredkatie. Replace veg as desired with whatever is in season/your fridge.
Servings 0

Ingredients

  • 170 g soba buckwheat noodles
  • A couple handfuls frozen peas or defrosted edamame
  • 280 g green beans or mange-tout
  • 6 medium-sized carrots peeled
  • 1 bunch coriander
  • 4 tbsp sesame seeds

Dressing

  • 4 tbsp tamari
  • 2 tbsp olive oil
  • 2 tsp grated ginger
  • 1 tsp chilli sauce
  • 1 tbsp each sesame oil syrup (e.g. agave), and miso
  • juice of 1 lime

Instructions

  • Slice beans in half lengthwise. Julienne carrots (can use a peeler).
  • Whisk together dressing ingredients until emulsified. Set aside.
  • Dry toast sesame seeds over med-low heat, until golden (5min).
  • Cook soba in boiling water until al dente. Drain and rinse.
  • In another pot, steam beans briefly (to just tender with some bite), throwing peas in at the end to warm through.
  • Combine soba noodles and veg, pour over dressing and toss. Add chopped coriander and toasted sesame seeds, and serve.