Easy Miso Noodles Recipe
Easy miso noodles are dressed in a robust miso sauce and ready in just 30 minutes! Healthy (naturally dairy-free and gluten-free), packed with flavor, and customizable, it's a fantastic dinner for a busy weeknight.
Servings: 4 servings
Calories: 417kcal
Ingredients
- ¼ cup extra-virgin olive oil
- 3 Tablespoons rice vinegar
- 2 Tablespoons light yellow miso
- 1 Tablespoon fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon honey
- 2 teaspoons finely grated lime zest
- 1 tablespoon fresh lime juice
- ¼ teaspoon sea salt
- 2 pints cherry tomatoes
- 8 ounces soba noodles
- 4 scallions, thinly sliced
- 1 Tablespoon toasted sesame seeds, garnish
- 1 teaspoon red pepper flakes, garnish (optional)
Instructions
- Preheat oven to 425 degrees F. In a medium bowl, whisk the olive oil, vinegar, miso, ginger, garlic, sesame oil, honey, lime zest, lime juice, and salt until smooth.
- On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with a pinch of salt.
- Roast for 20 minutes, until the tomatoes are charred in spots. Scrape into a large bowl.
- Cook the soba noodles in boiling water just until al dente, 4 minutes. Drain and cool under cold running water.
- Add the soba noodles, scallions, and half of the remaining dressing to the tomatoes and toss well. Season with additional salt if necessary.
- Transfer to a platter and garnish with the sesame seeds and red pepper flakes (if using). Serve with the remaining dressing.
Notes
- How to store: Store leftover noodles in an airtight container in the refrigerator for up to 4 days.
- Make ahead: Roast tomatoes and make sauce up to 24 hours ahead of time; store separately (covered) in the refrigerator. When ready to serve, prepare soba noodles and assemble with tomatoes and sauce.
- How to freeze: Place in a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- Rinse noodles. After cooking the noodles until al dente, drain and cool under cold running water. This stops the cooking and prevents the noodles from sticking together.
- Serve hot or cold. Miso noodles can be served cold and hot, depending on the season, and they're delicious both ways. Serve them at your preferred temperature.
- Recipe adapted from Food & Wine.
Nutrition
Calories: 417kcal | Carbohydrates: 60g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 941mg | Potassium: 731mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1286IU | Vitamin C: 58mg | Calcium: 64mg | Iron: 4mg