Choosing between my Thai Peanut and Orange-Maple Miso sauces felt like choosing a favorite child, so of course I had to include both of them in the book. It’s always fun to have options, don’t you think? The miso dressing is a great option if you’re looking for a nut-free noodle dressing, and the Thai peanut dressing is perfect if you are a big fan of creamy peanut butter or almond butter.
Empowered noodle bowl, two ways: Thai peanut & orange-maple miso
Serves 4 / Prep time: 25 minutes / Cook time: 5 to 9 minutes
Ingredients for the Thai peanut sauce:
- 1 large clove garlic
- 2 tablespoons (30 mL) toasted sesame oil
- 3 tablespoons (45 mL) natural smooth peanut butter or almond butter
- 2 teaspoons (10 mL) grated fresh ginger (optional)
- 3 tablespoons (45 mL) fresh lime juice, plus more as needed
- 2 tablespoons plus 1 teaspoon (35 mL) low-sodium tamari
- 1 to 2 teaspoons (5 to 10 mL) granulated sugar
Ingredients for the orange-maple miso dressing:
- 3 tablespoons (45 mL) light miso
- 2 tablespoons (30 mL) rice vinegar
- 1 tablespoon (15 mL) toasted sesame oil
- 1 tablespoon (15 mL) tahini
- 1⁄4 cup (60 mL) fresh orange juice
- 1 tablespoon (15 mL) water
- 1 teaspoon (5 mL) maple syrup
Ingredients for the salad:
- 4 ounces (115 g) gluten-free soba (buckwheat) noodles
- Extra-virgin olive oil, for the noodles
- 1 (16-ounce/454-g) bag frozen shelled edamame, thawed
- 1 red bell pepper, diced
- 1⁄2 seedless (English) cucumber, diced
- 1 carrot, julienned
- 4 green onions, chopped, plus more for serving
- 1⁄4 cup (60 mL) fresh cilantro leaves, chopped
- Sesame seeds, for serving
Make the Thai Peanut Sauce: In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2 to 3 tablespoons
(30–45 mL) water. Process until combined.
Make the Orange-Maple Miso Dressing: In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well
Make the Salad: Cook the soba noodles according to the instructions on the package. Be sure not to overcook them — they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).
Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.
Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.
Tips: For a soy-free Thai Peanut Sauce, replace the tamari with coconut aminos. To make this dish completely soy-free, omit the edamame as well.
If you need a soy-free and gluten-free miso, look for chickpea miso. My go-to brand is South River Miso and it’s absolutely lovely in this sauce.
For a raw version, serve this noodle bowl with spiralized or julienned zucchini, instead of the soba noodles.
Reprinted courtesy: Oh She Glows, Angela Liddon, 2014. Copyright Penguin Canada
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