Miso, Sesame and Peanut Butter Soba Noodle Salad

My husband recently went fishing, and thought that he came home with black cod.  I quickly jumped online to find a yummy miso black cod recipe–only to  discover that what he brought home wasn’t actually black cod.  Regardless, I made the recipe anyway (and just bought the cod), and in the process, discovered that the sauce would make a fabulous base for a cold noodle salad.  I played around with it a bit and came up with this delicious dish.  Hope you like it!

Here’s what you need:

For the sauce/dressing:

1/4 cup Mirin

1/4 cup sake

4 tablespoons white miso paste

3 tablespoons sugar

4 tablespoons peanut butter

4 tablespoons sesame oil

Optional:  freshly grated ginger, red pepper flakes

For the salad:

One package soba noodles

1 English cucumber or 4 Persian cucumbers

1 bell pepper

bunch of cilantro

a few green onions

Optional:  avocado, carrots, edamame

Here’s what you do:

1.  Make the sauce/dressing:

In a small saucepan, cook the Mirin and sake over high heat until it boils, and allow the alcohol to cook off (about 30 seconds).  Turn the heat to low, stir in the miso paste, and whisk until combined.  Turn up the heat to high again, add the sugar, and whisk constantly until dissolved.  Remove from the heat.

Once the miso mixture has cooled slightly, stir in the peanut butter, sesame oil, and optional additions.  Whisk until smooth.  Set aside.

2.  Make the salad:

The noodles:  Cook the soba noodles in well-salted boiling water for the amount of time suggested on the package.

When finished cooking, drain and rinse with cold water to stop the cooking process.

Toss the noodles in a bowl with the dressing.

The veggies:

Julienne the cucumbers and bell pepper (and the carrots if you want to use them–I didn’t as I made my salad all green).  I actually watched some YouTube videos on how to do this, and also visited the SmittenKitchen website for some tips.  The basic idea for the cucumber is to cut in thin slices, and then cut those into long, skinny strips.  For the bell pepper, remove the top and bottom, remove the seeds, and cut in thin strips.

Chop the cilantro.

Thinly slice the dark green and light green parts of the green onions.

(If using avocado, now would be the time to cut it into chunks.  And, if using edamame, now would be the time to cook it according to the directions on the package.)

3.  Stir the julienned veggies, cilantro and green onion (and edamame, if using) into the noodle/miso mixture.  (If using avocado, gently fold it into the noodles now.)

Enjoy!

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