sesame miso soba noodles
8 oz package soba noodles
1 Tb grapeseed or canola oil
4 cups assorted vegetables such as sliced mushrooms, bean sprouts, scallions, edamame and shredded vegetables such as cabbage, carrots, broccoli, asparagus or bell peppers
1/3 cup white miso paste
2 Tb agave syrup or sugar
¼ cup tahini paste
2 Tb tamari or soy sauce
1 1/2 Tb rice wine vinegar
½ teaspoon grated ginger
½ teaspoon shirachi or Asian chili paste
½ cup warm water
2 teaspoons roasted sesame seeds, optional
2 teaspoons chopped fresh cilantro, optional
Kosher salt and ground pepper
Heat oil in a large sauté pan over medium heat. Add vegetables and cook folding once or twice until crisp tender, about five minutes. Transfer to large bowl to cool. Season with salt and pepper.
Cook soba noodles according to package directions. Drain and rinse under cold water. Add to bowl with vegetables.
Add miso, agave, tahini, tamari, rice vinegar, ginger, shirachi and water to bowl of a blender. Pulse until tahini and miso are well blended.
Dress soba with ½ cup miso/sesame dressing. Toss to combine, top with sesame seeds or cilantro and serve at room temperature. Makes a great side dish or alternative to pasta primavera for a meatless, vegan meal.
Remaining dressing can be refrigerated for up to 2 weeks.