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.
Miso Soba Noodles
(serves 2)
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.
{ 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.