This recipe actually has two different options for dressings. Tonight I made the orange-maple miso version for my family. Outstanding! I served this dish cold which was pleasantly and surprisingly good. The cold noodles and veggies would be refreshing in the summer as either a main dish or a side salad. Warm noodles make a nice contrast to the cold fresh vegetables that are the topping. It’s nice to have options. Wondering about miso? Try this link to learn more about miso, its health benefits and ways to use it in cooking. Fermented foods are our friends. Just a note about the noodles… it is worth buying the real long, skinny raman noodles not the kind that come in the form of Mr. Noodles. Cooking them just until al dente and then rinsing them and running them under cold water stops the cooking process and keeps them from getting soft. After a rinse, I tossed them in sesame oil to add a bit of flavour and to keep them from sticking.
With thanks to Angela Liddon of Oh She Glows
Prep Time: 25 minutes Cook Time: 5 to 9 minutes
gluten-free, nut-free option (Orange-Maple Miso Dressing), soy-free option
For the Orange-Maple Miso Dressing:
3 Tbsp (45ml) light miso
2 Tbsp (30ml) rice vinegar
1 Tbsp (15ml) toasted sesame oil
1 Tbsp (15ml) tahini
1/4 cup (60ml) fresh orange juice (I squeezed one orange and that was more than enough)
1 Tbsp (15ml) water
1 tsp (5ml) maple syrup
For the Thai Peanut Sauce:
1 large clove garlic
2 Tbsp (30ml) toasted sesame oil
3 Tbsp (45ml) natural smooth peanut butter or almond butter
2 tsp (10ml) grated fresh ginger (optional)
3 Tbsp (45 ml) fresh lime juice, plus more as needed
2 Tbsp plus 1 tsp (35ml) low-sodium tamari
1 to 2 tsp (5 to 10ml) granulated sugar
For the Salad:
4 oz (115g) gluten-free soba (buckwheat) noodles (I used raman noodles but they are not gluten-free)
Extra-virgin olive oil, for the noodles
1 (16oz/454g) bag frozen shelled edamame, thawed
1 red bell pepper, diced
1/2 seedless (English) cucumber, diced
1 carrot, julienned
4 green onions, chopped, plus more for serving
1/4 cup (60ml) fresh cilantro leaves, chopped
sesame seeds, for serving
- Make your sauceOrange-Maple Miso Dressing: In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined.
Thai Peanut Sauce: In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using) lime juice, sugar (if using), and 2 to 3 tablespoons (30 to 45ml) water. Process until smooth.
- Make the salad: Cook the soba noodles according to the instructions on the package. Be sure not to overcook them- they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).
- Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.
- Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
- Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onion. Serve any leftover dressing on the table.
For a soy-free Thai Peanut Sauce, replace the tamari with coconut aminos. Tho make this dish completely soy-free, omit the edamame as well.
If you need a soy-free and gluten-free miso, look for chickpea miso. Angela’s go to brand is South River Miso and she says it is absolutely lovely in this sauce.
For a raw version, serve this noodle bowl with spiralized or julienned zucchini, instead of soba noodles.
Use raman noodles instead of soba noodles.
Instead of EVO, use sesame oil to coat your noodles.
I didn’t mix the veggies in with the noodles, instead I put the noodles in a bowl and then topped them with the veggies.