Miso Sesame Pasta Salad
This refreshing Miso Sesame Pasta Salad combines gluten-free noodles with fresh veggies and a creamy tahini-miso dressing, making it a perfect vegan meal.
Equipment
- Large Bowl
- Blender
Ingredients
- 100 g buckwheat/soba noodles gluten-free
- 1 cup edamame beans unshelled
- ½ cup bell pepper cut into thin strips
- ½ cup julienned carrots
- ½ cup sugar snap peas
- 1 small avocado diced
- 2 tbsp tahini
- 1 tbsp miso
- ½ tbsp ginger minced
- ½ tsp garlic powder
- ½ tbsp maple syrup
- 1.5 tbsp rice vinegar
- 1 tsp sesame oil
- 4 tbsp water
Instructions
- Start by boiling some water and cooking the buckwheat noodles until tender. The noodles are ready when they turn soft and slightly chewy.
- Once the noodles are cooked, rinse them under cold water to stop the cooking process. This helps them feel firm and prevents them from sticking together.
- While the noodles are cooling, chop up the bell pepper, carrots, sugar snap peas, and dice the avocado into bite-sized pieces.
- In a bowl, whisk together tahini, miso, minced ginger, garlic powder, maple syrup, rice vinegar, sesame oil, and water. The mixture should be creamy and smooth. If it is too thick, simply add a splash more water to thin it out.
- In a large bowl, combine the cooled noodles, veggies, and dressing. Gently toss everything until the noodles and veggies are coated.
- Let the salad sit for a few minutes before serving for the flavors to mingle.
Notes
Storage Tips: Dressing can be stored for up to a week separately from the salad.
Expert Tips: If noodles become sticky, rinse them immediately after cooking with cold water. If the dressing is too thick, add a little water to reach the desired consistency. If the salad lacks flavor, sprinkle in salt, pepper, or a dash of vinegar to enhance the taste.
Reheating Instructions: This salad is meant to be served chilled, so no reheating is required.
Serving Suggestions: Serve chilled with grilled vegetables. Top with additional avocado and sesame seeds. Pair with a side of tofu or tempeh for extra protein.
Recipe Variations: Add spinach or lettuce for extra greens. Include steamed and cooled broccoli for crunch. Swap sugar snap peas for snap peas or green beans.
Ingredient Notes: Choose fresh vegetables for a vibrant salad. Substitution options include any gluten-free pasta if desired. Ensure avocado is ripe for the best texture and flavor.