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Cold Soba Noodles with Miso Sauce

Cold Soba Noodles with Miso Sauce

Now that summer is in full swing getting to the kitchen to end up with a warm meal seems like too much to deal with, and in many occasions a salad just won't do the trick. For this days, we need to have other options that will give us a nice hearty meal that at the same time will not have us sweating our eye balls out!

This summer recipe will deliver just that! I'll show how cold soba noodles can be a great option for hot days, whether you are having them at home or need a dish for your next barbecue, or any outdoor event for that matter. Personally, is one of my favourite to-go dishes, especially as a post workout meal on those days I'm running low on time but can't afford to skip the gym.

This Cold Soba Noodles with Miso Sauce recipe is a good lunch or dinner option that is both healthy and light. It's loaded with veggies and tofu, and since we are using soba noodles, which are made from buckwheat flour, we'll be avoiding heavy carbs. 

What makes this cold noodle dish so good for after hitting the gym is that the veggies provide with the nutrients you need to help your body recover. It also has plant based protein that is necessary to build and repair your muscles and the buckwheat noodles are a good source of carbs which help restore your glycogen levels without the unhealthy spikes.  

This meal is light enough that you're body won't have to use all it's energy to try and digest food, instead of having your blood flow going to your belly and your digestive system, your blood can go to where is really needed, your muscles. It's important to keep this in mind and know that our body keeps "working out" well after we've stoped.

It's also great that you don't have to worry about where are you gonna heat up your meal when you're running around town, and as we said before, now that it's summer we aren't all that keen to heat up anything for that matter. So, even if this recipe is called soba noodles, the best way to get the most flavour out of it if is you have your noodles at room temperature. 

So there you have a delicious recipe with only 459 calories, 19g of protein and a cooking time of 30 minutes max. Its preparations is pretty simple, as well as the ingredients you'll need and the sauce that goes with it it's absolutely delicious and easy to make. 

The sauce is what really makes this recipe and it is made with only 3! ingredients lime juice, miso paste and sriracha to spice it up a bit. If it seems like you have too much sauce, just wait a bit, while the noodles cool off they'll also absorb the reminder sauce, it's just the right amount and your noodles won't be soggy once you are ready to serve them. 

Ingredients
11
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Mushrooms, Soy

Ingredients

For the vegetables

  • 1 cup carrot (julienned)
  • 2 cups cauliflower (chopped into small pieces)
  • 7 oz firm tofu (diced into small pieces)
  • 1 inch fresh ginger (minced)
  • 1 medium shallot (thinly sliced)
  • 6 pieces shiitake mushrooms (chopped)
  • 2 tablespoons toasted sesame oil

For the sauce

  • 1 lime juice
  • 4 tbsps miso paste
  • 1 tablespoon sriracha

For the herbs

  • 9 sprigs fresh cilantro (thinly chopped)

For the noodles

  • 10 oz soba noodles

Directions

  1. According to the package instructions, cook the soba noodles al dente for 2-4 minutes, immediately after wash in cold water to avoided to stick together.
  2. Heat up the oil in a frying pan, add the shallots and ginger, fry for 1-3 minutes.
  3. Add the carrot, cauliflower, bell pepper, tofu and mushrooms and fry for about 10 minutes until vegetables are cooked but still crunchy.
  4. Use a small bowl to mix all the sauce ingredients with a spoon.
  5. In a big bowl, add the noodles, the sauce, the cooked vegetables and the herbs, and mix well.
  6. Adjust taste and serve the noodles on a plate or in a bowl. Enjoy!

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