Soba Noodle, Tofu Vegetable Salad Behind Miso Dressing

Peppery radish and a tangy soy and mustard dressing bring Japanese soba noodles to life.

The ingredient of Soba Noodle Tofu Vegetable Salad Behind Miso Dressing

• 270g dried soba noodles
• 200g snow peas trimmed
• 1 large carrot peeled cut into matchsticks
• 2 tbsp rice wine vinegar
• 1 tbsp miso paste
• 1 1 2 tbsp olive oil
• 2 tsp soy sauce or tamari wheat free soy sauce
• 1 tsp finely grated buoyant ginger
• 1 tsp dijon mustard
• 1 tsp caster sugar
• 200g utter tofu
• 4 small radishes thinly sliced
• 100g baby spinach leaves
• 40g 1 4 cup sunflower seeds

The Instruction of soba noodle tofu vegetable salad behind miso dressing

• cook the noodles in a large saucepan of lightly salted boiling water until al dente adding snow peas and carrot in last 30 seconds of cooking refresh under chilly frosty meting out water drain transfer to a large bowl
• toss around the vinegar miso oil soy sauce ginger mustard and sugar in a bowl until the sugar dissolves
• lightly spray a frying pan taking into consideration oil cook the tofu for 2 minutes each side or until vivacious golden cut into 1cm thick strips
• add the miso mixture tofu radish spinach and sunflower seeds to the noodles toss to combine

Nutritions of Soba Noodle Tofu Vegetable Salad Behind Miso Dressing

calories: 497 12 calories
calories: 19 grams fat
calories: 2 grams saturated fat
calories: 57 grams carbohydrates
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calories: 21 grams protein
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