Cold Soba Noodle Salad with Miso Dressing

Cold Soba Noodle Salad with Miso Dressing

  • Preparation 20 min
  • Cooking 20 min
  • Cooling 10 min
  • Servings 4

Pasta salads are a mainstay of al fresco dining—but this one goes the extra mile, all the way to Japan. The dressing is amped with the umami of miso paste, and the nutty soba noodles mean second helpings all around.

Featured in RICARDO Magazine SUMMER 2016 (p. 70)

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Ingredients

  • Dressing

    • 3 tbsp (45 ml) olive oil
    • 2 tbsp (30 ml) soy sauce
    • 2 tbsp (30 ml) rice vinegar
    • 1 tbsp (15 ml) miso paste (see note)
    • 1 clove garlic, finely chopped
  • Salad

    • ½ lb (225 g) soba noodles
    • 1 ¾ cups (175 g) snow peas, each cut into 3 pieces
    • 3 Lebanese cucumbers, thinly julienned
    • 2 carrots, thinly julienned
    • 2 green onions, thinly sliced
    • Salt and pepper

Preparation

  • Dressing

  • Salad

Note from Ricardo

Miso is a protein-rich fermented paste made from soybeans, grain (barley or rice), salt and water. It can be used in many preparations: soups, dressings, marinades, etc. It can be found in most grocery stores or Asian markets. It keeps in the refrigerator for months.

Personal Note

To help you with this recipe

Dressing Shaker

Dressing Shaker

18.99 $

This shaker will help you make salad dressings and marinades quickly, and keep them fresh in the refrigerator for several days. A basic dressing recipe and the right measurements is printed directly on the container.

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