This simple dish can be made with a variety of noodles (try soba!), any green veggie (or other colors), and anything else in the salad section of your refrigerator. It’s the dressing that makes it so yummy, so consider using rice, quinoa, or even potatoes instead of noodles, too!
2 TBLSP mild white miso
2 TBLSP rice vinegar
1 ½ TBLSP tamari (or soy sauce)
1 ½ TBLSP agave or maple syrup
Slosh toasted sesame oil
1 clove garlic, minced
2 TBLSP canola oil (or other light-flavored oil)
1 serving linguini noodles (about as much as can be encircled between thumb and forefinger), cooked
½ cup arugula or other bitter green (like dandelion, kale, chard, or even spinach)
¼ cup thinly sliced carrots
¼ cup thinly sliced radishes
2 TBLSP fresh cilantro or parsley
1 green onion, sliced thinly
1 teaspoon sesame seeds, toasted
- In a small bowl, whisk together the miso, vinegar, tamari, agave, sesame oil, and garlic. Keep going until the only chunks are the garlic bits. Add the canola oil and whisk until the dressing is creamy.
- Place the cooked noodles in your serving bowl, and toss the arugula, carrots, radishes, and cilantro with it.
- Pour the dressing over the top, and toss until everything is evenly coated.
- Top with green onions and sesame seeds.
- Substitute cooked green veggies for the fresh ones, like broccoli, asparagus, or zucchini. Just dunk them into cold water to cool them down, or plop them on there hot.
- Use the sauce over steamed veggies.