Recipe: Almond Miso Soba Noodle Salad Bowls
The ultimate summer fresh bowl! Perfect when you’re craving something light and fresh like a salad but also want something super satiating and grounding!
The almond miso sauce makes the bowl so creamy and packed with flavour. It also happens to make it incredible gut loving.
For those who aren’t familiar with miso paste, it’s often made out of fermented soy and other grains. It gives such a distinct salty and umami flavour. You can find it in the refrigerator section of most grocery stores (often close to where the tofu might be sold). If you haven’t cooked with it before, I can’t wait for you to start!
Another beautiful thing about this bowl is that there are NO cooked veg! Which means no roasting, sauteing, or waiting for veg to cook! This is why this bowl is so perfect for summer time. You don’t have to turn your oven on!
You can make this bowl with chicken breasts, tempeh, or tofu. All are delicious – so pick whichever excites you most.
I always top with cilantro for some extra liver loving support and a few lime wedges for a little citrus boost – believe me when I say – this bowl tastes incredible!
Ingredients:
For the Bowls:
- 1 package soba noodles (be sure they are gluten free if needed)
- 1/2 a bell pepper, sliced thinly
- 1/4 cucumber, in thin slices
- 1 large carrot, sliced thinly or ribboned (I use a veg peeler)
- 1/2 cup cilantro, finely chopped
- Protein of choice: 2 x chicken breasts or 1x package (200g) tempeh
For the Protein Marinade (I recommend chicken breasts, tempeh, or tofu):
- 2 Tbsp. tamari
- 1 Tbsp. maple syrup
- 1 tsp. apple cider vinegar
- 1 tsp. ginger, minced
For the Almond Miso Sauce:
- 2 tsp, miso paste
- 3 Tbsp. almond butter
- 1.5 Tbsp. maple syrup
- 2 Tbsp. tamari (GF soy sauce)
- 2 tsp. apple cider vinegar
- Juice of 1/2 a lime
Optional Garnishes:
- Sesame seeds
- Fresh lime wedges
- Radish
Instructions:
- Make your protein marinade by mixing all ingredients together in a small bowl or jar. Pat dry chicken with a paper towel if using. Cut your tofu or tempeh into cubes if using them. Place into a shallow rimmed bowl and pour marinade over top. Allow to sit for 30 minutes. You can marinade longer if you like – just be sure to do so in the fridge
- Cook your noodles according to package directions. Once finished, strain and rinse with cold water
- Prep your veg by chopping your bell pepper and cucumber into matchstick sized pieces. Make carrot ribbons using a veg peeler. If you don’t have one you can also chop into matchsticks. Finely chop your bowls.
- Cook your protein by pre-heat a cast iron pan on medium heat with a drizzle of oil. The tempeh/ tofu will take 7-10 mins (flip around often). The chicken will take approximately 13-18 mins (until the internal temperature reaches 165 F). Cooking time depends on the heat of your burner and the size of your chicken breasts. Cook for 5-7 minutes, then flip, and continue to cook for the rest of the duration. Be careful as there might be splashes form the marinade. Once chicken is finished, allow to sit for 5 minutes for the juices to redistribute before slicing
- Make your sauce by combining all ingredients into a jar and mix well. Taste test and adjust to your liking
- Assemble your bowls and enjoy!
