Coconut-Miso Soba Salad Recipe

Cooking Directions

• STEP 1.Cook the soba noodles according to the package instructions. Drain and rinse with cold water.
• STEP 2.In a large bowl, combine the cooked soba noodles, bell peppers, cucumber, edamame, and green onions.
• STEP 3.In a separate bowl, whisk together the coconut milk, miso paste, lime juice, and sesame oil until well combined.
• STEP 4.Pour the dressing over the noodle mixture and toss to coat evenly.
• STEP 5.Garnish with sesame seeds and cilantro, if desired, and serve chilled.

Cooking Tips

• Make sure to rinse the cooked soba noodles with cold water to stop the cooking process and prevent them from sticking together.
• Feel free to add other vegetables or protein of your choice, such as shredded carrots, tofu, or grilled chicken.
• For a spicier kick, add a dash of sriracha or chili flakes to the dressing.

Storage and Serving

• This Coconut-Miso Soba Salad is best served chilled.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a good toss to redistribute the dressing.