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Ingredients25 m servings 452 cals
Original recipe yields 4 servings (8 cups)
- Whisk miso paste, canola oil, rice vinegar, orange zest, orange juice, ginger, mirin, peanut butter, and chile garlic sauce together in a bowl until dressing is blended.
- Bring water to a boil in a large pot. Stir in soba noodles and return water to a boil. Boil noodles until tender, 5 to 8 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute. Toss cooked soba noodles with 1/2 of the miso dressing in a large bowl until thoroughly coated.
- Divide spinach among 4 serving bowls; top each with 1/4 of the dressed noodles. Divide carrots, cabbage, snow peas, and cherry tomatoes among each bowl; top each with 4 shrimp. Drizzle remaining miso dressing onto each bowl to taste; sprinkle with green onions and toasted sesame seeds.
- Cook's Note:
- Adjust the amount of rice vinegar to taste based on how tart you prefer it. I add 2 to 3 tablespoons.
Per Serving: 452 calories; 17.8 g fat; 61.2 g carbohydrates; 17.6 g protein; 39 mg cholesterol; 1237 mg sodium. Full nutrition
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