Noodle Salad with Thai Peanut or Orange-Maple Miso…take your pick?!
June 24, 2015
This salad I tried last weekend….quite tasty & choice of two dressings – or a little of both for something different?! I’ve made a couple of modifications ingredient wise – take your pick…. 🙂
For the Thai Peanut Sauce:
1 large clove garlic
2 Tbsp sesame seeds
3 Tbsp peanut butter (or almond)
2 tsp grated fresh ginger
3 Tbsp fresh lime juice
2 Tbsp low-salt tamari
1-2 tsp raw sugar
For the Orange-Maple Miso
3 Tbsp Miso
2 Tbsp rice vinegar
1 Tbsp sesame oil
1/4C fresh orange juice
1 Tbsp water
1 tsp maple syrup (or agave)
For the Salad:
115g gluten-free soba noodles (or rice noodles)
Extra virgin olive oil , for noodles
1 bag frozen shelled edamame (soy beans, or cannellini beans)
1 red capsicum, diced
1/2 cucumber, diced
1 carrot, julienned
4 shallots, chopped
1/4 C fresh coriander leaves, chopped
Sesame seeds for serving
For Thai sauce, use a mini food processor to combine garlic, sesame oil, peanut butter, ginger, lime juice, tamari, sugar & 2-3 Tbsp water. Process until combined.
For the Orange-Maple Miso dressing, combine the miso, vinegar, sesame oil, orange juice, maple syrup & water in mini processor & combine well.
To make the salad, cook the noodles according to instructions on package, be sure not to over cook. Drain noodles & rinse under cold water. Transfer to large bowl & toss them with a drizzle of olive oil until combined. Add the beans, capsicum, carrots, cucumber, shallots, & coriander to the noodles & toss until well combined.
Pour your desired dressing over the salad & toss to coat. Portion salad into 4 bowls, sprinkle with sesame seeds & shallots. Serve with leftover dressing on the side.
Any leftover dressing will keep for one week in airtight container in the fridge.