COLD SOBA NOODLES WITH TAHINI AND MISO SAUCE
This recipe for cold soba noodles salad is perfect for a week day dinner - it is very easy and quickly done (it can be ready in 15 minutes!), you only need few ingredients, it is full of vegetables and soo delicious.
Making cold soba noodles is one of my favourite way how to prepare soba noodles. I used to make it with peanut butter sauce (like this one) - which is delicious so feel free to do it but sometimes I find it a bit too heavy - that is why I decided to make it with just tahini sauce and add some miso to it. It turned out great! But I didn’t expect it not to turn great because in my opinion miso makes everything better (I once had chocolate with miso and it was delicious! My boyfriend disliked it which was great though because more for me :) )
This is honestly the quickest meal that you can make - just chop some vegetables, mix sauce and cook noodles and voila, perfect dinner is on the table. I also added tofu - a bit of protein - but I have to say, I added already marinated tofu so I only sliced it and served. Honestly, already marinated tofu can be a lifesaver in some cases - because who has time (or who remembers) to marinate tofu for dinner? So if you are looking for a perfect dinner that is ready under 20 minutes, you came to the right place.
What ingredients do you need?
SOBA NOODLES - I discovered them only few years ago but I have to say, they are one of my favourite noodles! So what are soba noodles anyway? They are noodles made from buckwheat and wheat flour, which gives them kind of nutty flavour.
KALE, CARROTS, RED CABBAGE - are just vegetables that I suggest using. It is completely up to you, use whatever ingredients you want or have at home. What would go well too: corn, pepper, cauliflower, broccoli, mushrooms,…
TAHINI - use a good quality one, otherwise they can be bitter. Tahini I use is quite runny so if yours is a bit thicker, you might need to add some water.
MISO - I used red miso but you can use white miso too - although it has lighter flavour than red miso so you might want to add a teaspoon.
How to make soba noodles? Just cook them according to instructions on the packet. In case it’s not there (it can happen, especially if you buy soba noodles in Asian supermarkets) - boil them for about 4 minutes - until tender, drain them and rinse with cold running water until cold. If you don’t rinse them immediately with cold water, they will turn mushy and sticky.
Are soba noodles gluten free? They can be, but most of them have added wheat. But you can find just buckwheat soba noodles in some places - like here.
For more vegan quick recipes check out:
Tofu Bowl with Spicy Peanut Butter Sauce
If you make this soba noodles salad, and take photos of it, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes.
Serves 2 people
Ingredients
160 g soba noodles
50 g kale - tough stems removed and torn into smaller pieces
1 tsp lemon juice
1 medium carrot - sliced
1/4 head red cabbage - sliced
optional to serve: tofu, coriander, spring onion, sesame seeds
Sauce
50 ml tahini
4 tsp miso (I used red but you can use white)
50 ml water
1 1/2 tsp rice vinegar
1/2 tsp agave syrup
Method
Start with kale - put all of it into a large bowl together with lemon juice and massage for about 3 mins - you’ll feel how it starts to be more tender.
Boil soba noodles according to the instructions on the packet (mine took around 4 mins). Once they are cooked, drain them and rinse under cold running water until cold. Drain properly.
Meanwhile make sauce - mix tahini, miso, water, rice vinegar and agave syrup in a bowl.
Serve cold noodles with vegetables and sauce and optionally with spring onion and sesame seeds.