Soba Vegetable Noodle Bowl - alive magazine

Name: Soba Vegetable Noodle Bowl - alive magazine
Ingredients: 6 oz (170 g) soba noodles; 1 cup (250 mL) frozen organic shelled edamame; 1 tsp (5 mL) grapeseed oil or peanut oil; 2 cups (500 mL) sliced shiitake mushrooms; 2 medium carrots, sliced into matchsticks; 1 small daikon radish, thinly sliced; 3 green onions, thinly sliced; 2 Tbsp (30 mL) rice vinegar; 1 Tbsp (15 mL) white or yellow miso; 1 Tbsp (15 mL) mirin (optional); 1 Tbsp (15 mL) tamari or low-sodium soy sauce; 1 Tbsp (15 mL) sesame oil; 1 1/2 tsp (7 mL) wasabi paste; 2 nori sheets, roughly torn

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Classic Japanese flavours come together to create a quick and easy noodle dish that you can have on the table in no time. Made from fermented rice…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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