Soba Noodle Salad

sudachirecipes.com

with miso meat sauce and summer vegetables

This soba noodle salad with seasonal summer vegetables is made up of chilled buckwheat noodles that are topped with tasty miso flavoured meat sauce and mixed with aubergine, okra and tomatoes. It's quick to make, refreshing and so delicious!

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Soba Noodle Salad

Yield

2-3 servings

Type

pan-fry

Time

15 minutes

Level

Beginner

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what you'll need:

» soba noodles » okra » eggplant » tomato » ground meat of your choice » soy sauce » mirin » miso paste » sesame oil » chopped spring onion

Cook Soba Noodles

Cook the soba noodles according to the instructions. Once cooked, wash under cold running water and place on a tray and chill with ice cubes.

1

Cut vegetables

Cut the tomato into thin slices. Roughly chop the eggplant and okra.

2

Cook meat

Heat a frying pan on medium and add a drizzle of sesame oil. Add the ground meat of your choice and fry until browned.

3

Add the eggplant

Once the meat is cooked through, add the eggplant and stir fry until slightly softened.

4

Add condiments

Add soy sauce, mirin and miso paste. Mix thoroughly until evenly distributed.

5

Add okra

Add the okra, mix and continue to stir fry until the liquid is reduced to a thick consistency.

6

Dish up

Place a portion of soba noodles on each plate. Arrange the sliced tomato on the side and the miso meat sauce on top.

7

Finishing touch

Sprinkle with chopped spring onion and drizzle with toasted sesame oil.

8

check out FULL RECIPE »

See the full post to learn more about this dish plus additional ingredient ideas!

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