Adapted from Mark Bittman

| Yield: 3-4 servings | Time: 30 minutes | 

Ingredients

Soba noodles and vegetables  

3 ounces dry soba noodles (buckwheat or your preference)

2 teaspoons sesame oil

½ cup green sweet peas (fresh or frozen)

1 cup carrot, sliced

1 cup cucumber, sliced

½ cup radish, sliced

2 cups fresh, green spinach

¼ cup green onion, sliced

Miso, Lime Vinaigrette

1 tablespoon white miso paste

2 tablespoon soy sauce (reduced salt)

1 tablespoon rice vinegar

2 tablespoons lime juice

½ tablespoon maple syrup

Optional: ½ teaspoon ground ginger (use fresh for a strong ginger flavor)

Preparation

For the noodles and vegetables

Bring a medium pot of water to boil. Add in the soba noodles and peas (if frozen), and set a timer for 4 minutes. Strain the noodles and peas, then rinse well with cold water. Transfer to a serving bowl, and drizzle with the sesame oil.

Add the spinach, cucumbers, carrots, and radishes into the serving bowl with the noodles and peas. If using fresh peas, add them at this point. Using two serving sized spoons, toss the ingredients until they’re evenly mixed. Set aside.

For the vinaigrette

In a small mixing bowl, combine the miso paste, soy sauce, rice vinegar, lime juice, and maple syrup, and mix well. Once well-combined, stir in the fresh ginger.

To finish and serve

Pour the vinaigrette over the soba noodles and vegetables. Mix gently until all the ingredients are evenly coated. Serve on pasta plates or in shallow bowls. Add fresh ground pepper to taste. For added spice, splash on a spicy chili sauce, like Sriracha.

Serve at room temperature or chilled. Store in a sealed container in the fridge for up to three days.

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