Tofu, Vegetables & Soba Noodle Salad with a Miso & Ginger Dressing Recipe
Divide this divine Noodle Salad evenly among 4 individual serving bowls and serve immediately.
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Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 270g dried soba noodles
- 200g snow peas, trimmed and halved lengthways
- 1 carrot, julienned
- 1 tbsp. rice wine vinegar
- 1 tbsp. miso paste
- 2 tbsp. vegetable oil or rice bran oil
- 2 tbsp. Kikkoman Japanese BBQ Marinade & Stir Fry Sauce
- 1 tsp. Finely grated fresh ginger
- 200g firm tofu
- 4 small radishes, thinly sliced
- 100g baby spinach leaves
- 1/2 cup dry roasted unsalted cashew nuts (optional)
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