Miso Soba Noodle Salad

Ingredients

• 270g dried soba noodles
• 1 small onion, diced
• 2 garlic cloves, crushed
• 200g green beans, sliced
• 1 head of broccoli, cut into smaller florets
• 1 red capsicum, cut into matchsticks
• 400g Firm tofu
• 2 tsp sesame oil
• 1 tbsp soy sauce
• Sesame seeds

Ingredients for dressing

• 2 tbsp soy sauce
• 3 tsp miso paste
• 1 tbsp white vinegar
• 1 tbsp sesame oil
• ½ - 1 fresh chilli
• 1 tsp rice malt syrup
• 1 tbsp hot water 

Method

1. Crumble the tofu into a bowl and mix through 1 tbsp tamari. Set aside.
2. Mix all dressing ingredients in a bowl and set aside.
3. Bring a saucepan of salted water to boil and cook the soba noodles according to the packet.
4. While the soba noodles are cooking heat a large frypan to medium-high heat. Add 2 tsp of sesame oil, onion, chilli and garlic. Sauté until onion has softened.
5. Add to the fry pan green beans, broccoli, capsicum and tofu and sauté until vegetables are cooked.
6. Add to the fry pan the cooked soba noodles. Remove from the heat and stir through the dressing. Sprinkle sesame seeds over the top
7. Serve either warm or cold.

Calories & Macros

Makes 4 serves

Per serve.

Calories: 420

Protein: 21g

Carbohydrates: 59g

Fat: 12g

Tags: Recipes. Vegan. Vegetarian. Savoury. Dinner. Lunch. Salad.