Sesame Miso Noodle Salad ★★★★★1 review

SERVES 6

INGREDIENTS

Sesame Miso Dressing:

• 1 tbsp Fresh Ginger
• 1-2 Cloves of Garlic
• 1/3 cup Tahini, (I used Trader Joe’s brand)
• 1/4 cup Water
• 3 tbsps Miso Paste
• 3 tbsps Soy Sauce
• 2 tbsps Agave or Maple Syrup
• 1 tbsp Apple Cider Vinegar, or sub white vinegar
• Juice of 1 Lime
• 3 tsp Chili Garlic Sauce
• 1/2 tsp Sesame Oil, optional
• Black Pepper, to taste

Noodle Salad:

• 8oz pack of Noodles, I used Udon but feel free to use soba, rice, etc
• 1 cup of Shelled Frozen Edamame, plus 1/2 tsp Oil for cooking
• Half a Red Bell Pepper, thinly sliced
• Half of a Cucumber, thinly sliced
• 1 1/2 cups of Green Cabbage, thinly sliced
• 1 1/2 cups of Red Cabbage, thinly sliced
• 1/2 cup Cilantro, + more for garnish
• 1 cup Carrots, shredded
• 2-3` tbsps Sesame Seeds, + more for garnish
• Lime Wedges, for serving

 

METHOD

Step 1:

• Prepare the dressing by mincing the garlic and ginger.
• Add the ginger and garlic to a medium-sized bowl along with the remaining dressing ingredients.
• Next, whisk until smooth and set aside.

Step 2:

• Bring a pot of water to a boil and cook your noodles according to the package. Drain and rinse with cold water. Set aside.
• Add 1/2 tsp of oil to a pan on medium-high heat and add frozen edamame. Cook for a few minutes until no longer frozen and the outside is just slightly starting to brown. Remove from pan and place in a large bowl.
• Thinly slice the red pepper, green cabbage, red cabbage, and cucumber and throw them in the bowl with the edamame.
• Next, chop the cilantro and shred the carrot. Add to the large bowl along with the sesame seeds.
• Toss together the veggies and cooked noodles.
• Pour in the sesame miso dressing.
• Finally, stir the salad until everything is evenly coated in the dressing.
• Divide noodle salad in to serving bowls or Tupperware. Top with sesame seeds, more cilantro, and a lime wedge. Enjoy!