Ingredients

• Ingredients Units USM Scale 1x2x3x 1 package (8 or 9 oz.) soba noodles 1 cup sugar snap peas 1 cup carrots, shredded 1 cup cucumber, sliced 1 cup red cabbage, shredded 3 radishes, sliced 2 scallions (green onions), sliced, to garnish sesame seeds (toasted, black or white), to garnish handful cilantro sprigs, to serve lime wedges, to serve Miso Sauce 2 – 3 tablespoons mellow miso paste (white miso) 2 tablespoons rice wine vinegar 3 tablespoons water, + more as needed to thin 1 inch knob of ginger, grated or minced juice of 1 lime (about 1 tablespoon) pinch of red pepper flakes

Preparation

• Instructions Noodles: Cook soba noodles according to package directions. Drain and rinse the soba noodles under cool running water (this helps them to not turn mushy!). (Note: If using 100% soba noodles, careful to watch the water after 2 minutes or so, it will start to become foamy and bubble over – turn the heat to medium and back up again as needed to keep the water at a boil but not boiling over.) Miso Sauce: In a small bowl, whisk together the miso sauce ingredients together, set aside. Assemble: Serve noodles in individual bowls with 1/3 cup each sugar snap peas, shredded carrots, cucumber, and red cabbage. Top with radishes, sliced scallions, sesame seeds, cilantro and lime wedges to squeeze over top. Drizzle dressing overtop and enjoy! Serves 3 Store: Leftovers can be kept in the refrigerator for up to 4 days in a covered container.