I actually made this dish because I was making some miso glazed sablefish, a soba noodle salad seemed like a logical pairing but I didn’t want to make the version with sesame oil in case it overpowered the fish. This is a very similar but definitely different recipe. I may finally use up that container of miso in my fridge at this rate.
(serves 2)
1 bundle of soba noodles
1 teaspoon peanut oil
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 medium zucchini, halve lengthwise and cut into thin half moons
1/2 dozen brown mushrooms, thinly sliced
1/2 cup bean sprouts
1 tablespoon miso
1/4 cup hot water
1 teaspoon sambal oelek
2 tablespoons ponzu or soy sauce
1 scallion, finely chopped
Cook soba noodles according to package instructions. Drain and run under cool water to stop cooking. Whisk together miso, water, ponzu and sambal oelek and toss in a bowl with noodles. In a skillet over medium heat stir fry mushroom in olive oil for 3 minutes. Add zucchini and peppers and cook another 3 minutes. Toss in bean sprouts and remove from heat. Toss with noodles and combine thoroughly. Garnish with scallion.
More Recipes:
Quick Soba Noodle Salad
Miso Glazed Sablefish
Eggplant with Miso Sauce
{ 3 comments… read them below or add one }
i love soba noodles! what kind of miso do you use? i am confused between all the different kinds.
You know, I bought it so long ago and it has been in a tupperware since I am not even sure. It was the same kind recommended to make miso soup with.. I think it was either white or red?
Healthy and delicious! I am loving meals like this and definitely should incorporate more of them.