Description
A saucy, veggie-packed noodle salad is always a good idea, and this lovely green goddess soba noodle version is great to have up your sleeve. Tossed with a honey miso dressing and LOADS of greens, it’s SUPER quick and easy, with minimal chopping, and keeps beautifully.
Ingredients
For the salad -
- 1 cup frozen peas
- 1 cup frozen edamame beans
- Salt
- 1 bunch asparagus (roughly 8 stalks)
- 7oz/200g green beans
- 10.5oz/300g soba noodles
- 1 tablespoon sesame oil
- 4 scallions (spring onions)
- A handful of cilantro (coriander) leaves
- A handful of mint leaves
- A big handful of arugula (rocket)
- 2 tablespoons sesame seeds
For the dressing -
- Zest and juice of 1 lime (or use a lemon)
- 1 tablespoon white miso paste
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 2 tablespoons olive oil
Instructions
- Prep your greens. Slice the woody ends off your asparagus, then slice them diagonally into three pieces. Trim the ends off your green beans, then chop the scallions finely.
- Blanch your greens. Line a large tray or plate with paper towels. Bring a large pot of salted (at least 1 tablespoon) water to a boil. Add the frozen peas and edamame, and cook for about 3 minutes, until they’ve defrosted. At this point, add the asparagus and green beans and leave for just one more minute. Use a slotted spoon to transfer the blanched greens to the prepared, lined tray or plate. Pat dry with more paper towels.
- Cook your soba noodles. Bring the pot of water back to a boil, then add your soba noodles and cook them according to your packet instructions (likely 5 or so minutes). Once cooked, drain the noodles in a colander, then fill the pot back up with cold water. Plunge the noodles into the cold water, then use your hands to scrunch the noodles and rub them against each other. Drain again, and repeat the scrunching in the cold water. Drain in a colander, then toss through 1 tablespoon of sesame oil and set aside. This process washes excess starch off the noodles and helps to stop them from sticking together.
- Mix your dressing. Add the zest and juice of 1 lime, 1 tablespoon of miso paste, 1 tablespoon of fish sauce, 1 tablespoon of sesame oil, 2 tablespoons of honey, and 2 tablespoons of olive oil to a small bowl. Use a fork to mix the ingredients together, pressing down to break up the miso into the dressing.
- Mix the salad. Arrange the arugula on the base of a serving platter or bowl. Mix the soba noodles with the greens, scallions, half the herbs, and half the dressing, then arrange on top of the arugula.
- Garnish and serve. Pour the remaining dressing all over the salad, then scatter over the remaining herbs and the sesame seeds.
Notes
INGREDIENT NOTES: Soba noodles aren’t always gluten-free (some brands will use wheat flour along with buckwheat) so make sure you check before using them if you need them to be gluten-free.
SUBSTITUTIONS: You can very much play around with the greens, based on what you have to hand. Use chopped broccoli or bok choi, or swap the arugula for spinach leaves. Use flat-leaf parsley or Thai basil instead of cilantro if you don’t like it.
STORAGE INSTRUCTIONS: The salad will keep well for 4 – 5 days, stored in the fridge so it’s a fab one to enjoy throughout the week.
SERVING SUGGESTIONS: While the salad is great as is, you can bulk it out with extra protein by serving it with grilled chicken (try miso grilled chicken, honey harissa chicken or charred peanut butter chicken) or toss through shredded cooked chicken (it’s a great way to use up any leftovers you might have from a roast chicken).
- Prep Time: 10
- Cook Time: 10
- Category: salads
- Method: stove top
- Cuisine: asian
Nutrition
- Serving Size: 300g
- Calories: 470
- Sugar: 14.1g
- Sodium: 992.5mg
- Fat: 13g
- Saturated Fat: 1.7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 5.4g
- Protein: 18.3g
- Cholesterol: 0mg