Soba Noodle Salad with Snap Peas and Miso Dressing
4 to 6
This recipes works well with both Lemon Miso and Chili Lime Not Just Salad Dressing.
While you boil the noodles mix Not Just Salad Dressing with a little soy sauce and sesame oil and you’ve got an instantly flavorful sauce.
Enjoy this soba noodle salad warm, room temp, or enjoy cold the next day.
10 oz buckwheat soba noodles
2 tablespoons sesame oil, plus more to serve
2 teaspoons soy sauce
½ cup snap peas, plus more to serve, cut in half on the bias
¼ cup cashews, roughly chopped, to serve
sesame seeds, to serve
In a large pot, cook the soba noodles according to package instructions. Once tender, drain and rinse under cold water (to stop their cooking process and prevent sticking). Meanwhile, in a large bowl, whisk the miso dressing, sesame oil, and soy sauce until combined.
Add the cooked noodles to the large bowl with the dressing, top with the snap peas, and stir to incorporate. Transfer to individual serving bowls, drizzle with a little more sesame oil, and top with cashews, sesame seeds, and snap peas.