Chilled Sesame-Miso Noodle Salad
You can bring the take-out to your home with this delicious, easy version of a Japanese staple. A little savory, a little spicy, a little sweet- flavors that can please the whole family!
Ingredients
- 1 box soba noodles spaghetti or thin wheat noodles, 1 lb.
- ½ cup mild miso
- ⅓ cup grapeseed or other neutral oil
- 4 Persian cucumbers
- 4 scallions
- 3 limes
- 1 Fresno chile
- 4 tsp. toasted sesame oil
- 4 tsp. light brown sugar
- 1 large garlic clove
- Kosher salt
- Toasted sesame seeds optional- garnish
Instructions
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Bring a large pot of salted water to boil.
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Cut your chile in half lengthwise. Remove the stem and ribs. Tap and discard any seeds, then finely chop chile.
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Cut your 4 cucumbers in half lengthwise, then slice into thin half-moons. Thinly slice your scallions.
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Cut and juice 2 limes, straining out any seeds and pulp. You should have about 1/4 cup juice. Slice the remaining 1 lime in slices and save for garnishing.
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Whisk the miso, brown sugar, sesame oil, and 1/4 cup lime juice together until smooth.
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Grate 1 clove of garlic into the mixture. While whisking slowly, add the grapeseed oil until the sauce is thick.
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When the water reaches a boil, add the noodles and cook according to package instructions.
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Drain cooked noodles and add to the bowl of sauce. Add cucumbers, scallions, and chile. Toss well to coat.
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When plating, top with sesame seeds and garnish with 1 lime wedge.
Enjoy!
