Miso-Tahini Soba Noodle Salad (Chilled)
Brimming with fresh herbs, crunchy cucumbers and saucy noodles, this vibrant and refreshing soba noodle salad is a feast for the eyes
Servings: 4
Calories: 416kcal
Ingredients
Salad
- 1/2 lb soba noodles
- 3 scallions thinly sliced
- 1 heaping cup fresh herbs; cilantro, mint and/or basil roughly chopped
- 3 Persian cucumbers thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chili oil or chili crunch optional
Miso-Tahini Dressing
- 1/4 cup tahini
- 2 tablespoon white miso paste
- 2 tablespoon rice vinegar
- 2 cloves garlic, grated
- 1 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon sugar or honey
- 1/4 - 1/2 cup water
Instructions
- Bring a pot of salted water to a boil. Cook the soba noodles according to the instructions on the package. Drain and rinse under cold water to cool the noodles down. Toss with a splash of oil to prevent clumping then transfer to the fridge to chill while you assemble the rest of the salad.
- In a small bowl, whisk together all of the dressing ingredients, except the water. The dressing will seize up at first, add the water, a few tablespoons at a time until you achieve a smooth, pourable consistency.
- Toss the chilled soba noodles with the dressing and fresh cilantro, cucumber, and sesame seeds. Divide between bowls top with a drizzle of chili oil – serve chilled.
Notes
Storing and Reheating Leftovers:
- Leftovers will stay fresh in the fridge for 2-3 days. Serve chilled or room temperature.
Nutrition
Calories: 416kcal | Carbohydrates: 51g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Sodium: 1026mg | Potassium: 341mg | Fiber: 2g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 3mg