This colorful cold noodle salad is infinitely riffable. Check out Ramen With Steak and Sesame-Ginger Dressing, Rice Noodles With Shrimp and Coconut-Lime Dressing, and Udon With Chicken and Garlicky Peanut Dressing for even more ideas.
Recipe information
Yield
4 servings
Ingredients
3
3
1
1
1
½
8
3
8
2
1
1
2
Preparation
Step 1
Whisk lemon juice, miso, mustard, maple syrup, garlic, and 1 Tbsp. water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified; set aside.
Step 2
Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
Step 3
Toss noodles, scallions, tofu, pea shoots, sugar snap peas, and radish in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with nori and horseradish and drizzle remaining dressing over.
Step 4
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
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Reviews (11)
Back to TopI've made this recipe at least a dozen times in the past couple of years, though I riff it differently every time - different veggies, tempeh, tofu, etc. But every time I use soba noodles and make this amazing sauce to the T. Cannot recommend it enough!
Faith
nashua, nh
8/6/2022
The dressing alone makes this recipe 5 stars for me. Since making the noodles in 2017, I now make a big ol' salad and use the miso mustard dressing. Can't believe this doesn't have more reviews!
Reba
ATX
6/29/2021