2
servings as a meal or 4 as a facet dish
For the dressing:
2 tbsp
pink wine vinegar
1½ tbsp
soy sauce
1½ tbsp
honey
1 tbsp
mild miso
1 sm
bunch scallions, white elements finely sliced into rounds, greens reserved for the salad
1 tsp
toasted sesame oil
¼ c
impartial oil corresponding to canola, avocado, or grapeseed
1 tbsp
sriracha or sambal (non-compulsory), plus extra to style
For the salad:
8 oz
contemporary or dried wheat noodles, corresponding to udon or ramen
4 oz
sugar snap peas, thinly sliced on the bias
1 sm
bunch scallions, inexperienced elements thinly sliced on the bias, white elements reserved for the dressing
2 sm
Persian cucumbers or half an English cucumber, diced
1 md
jalapeño, thinly sliced into rounds
2 tbsp
toasted sesame seeds
This easy noodle salad options an assortment of seasonal crunchy inexperienced greens and a dreamy, creamy peanut miso dressing. For probably the most nice consuming expertise, it helps to chop the veggies into related sizes and styles, like slicing the peas and scallions at a extreme angle to create nearly diamond-shaped items. The dressing employs miso for its tremendous savory and salty taste, however should you don’t have any readily available, swap it out for an additional half tablespoon of soy sauce. Asian-style wheat noodles are most popular on this recipe for his or her comfortable, bouncy texture, however a protracted pasta like spaghetti can even work. Whichever you utilize, it’s essential to completely rinse the cooked noodles underneath chilly water till they’re fully cooled. This helps to scrub away starches that may trigger the noodles to stay collectively—simply make certain to empty off all of the water earlier than assembling the salad to forestall it from getting soggy.
Instructions
- Make the dressing: In a small bowl, mix the vinegar, soy sauce, honey, and miso and whisk till clean and mixed (it could take a second to come back collectively). Stir within the scallions and toasted sesame oil, then slowly whisk within the impartial oil. Proceed whisking till the dressing is thick and emulsified. Add sriracha to style, if desired, then cowl and refrigerate till prepared to make use of.
- Make the salad: Fill a big pot with water and convey it to a boil over excessive warmth. Add the noodles and prepare dinner in line with the packet directions. When the noodles are absolutely cooked, drain them in a big colander, then rinse them underneath chilly faucet water till fully cooled. Let the noodles sit within the colander to proceed draining for about 5 minutes.
- In a big bowl, mix the snap peas, scallions, cucumbers, and jalapeño. Add the noodles and the dressing to the bowl and toss to mix. Prime with sesame seeds simply earlier than serving.
- Retailer leftovers in an hermetic container for as much as 2 days, however word {that a} noodle salad may have the very best taste and texture when eaten instantly after meeting.
Zola Gregory
Zola Gregory is a author and recipe developer primarily based in Seattle. Having beforehand labored as a pastry chef and baker, she now enjoys serving to others discover success in their very own kitchens by her tales, recipes, and baking courses.
