Soba Noodle Salad Recipe Video
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
noodles
salted boiling water
olive oil
sliced tofu
fresh stalked mushrooms, sliced
miso
soy sauce
rice vinegar
2 tsp light agave nectar
grated fresh ginger
chili flakes
red bell peppers, sliced
seasoning of choice
fresh coriander leaves
Directions
Medium-high heat the pan.
Add salt and water to the pan, bring to boil.
Drop noodles in salted boiling water.
Stir so that noodles do not get stick together.
Boil for about 6 minutes.
Drain them, place in a bowl.
Medium heat the skillet.
Add olive oil to the skillet.
Add sliced tofu, stir.
As the tofu starts to brown, add mushrooms.
Stir for a few minutes.
Set aside the skillet.
In a small bowl, combine miso, soy sauce, rice vinegar, light agave nectar, ginger, and chili flakes.
Stir them well.
Place the noodles in a plate.
Add tofu mix, dressing, some seasoning, and red bell peppers to the noodles.
Mix them well.
Garnish with coriander leaves.
Enjoy!!
Add salt and water to the pan, bring to boil.
Drop noodles in salted boiling water.
Stir so that noodles do not get stick together.
Boil for about 6 minutes.
Drain them, place in a bowl.
Medium heat the skillet.
Add olive oil to the skillet.
Add sliced tofu, stir.
As the tofu starts to brown, add mushrooms.
Stir for a few minutes.
Set aside the skillet.
In a small bowl, combine miso, soy sauce, rice vinegar, light agave nectar, ginger, and chili flakes.
Stir them well.
Place the noodles in a plate.
Add tofu mix, dressing, some seasoning, and red bell peppers to the noodles.
Mix them well.
Garnish with coriander leaves.
Enjoy!!
