I love when meals naturally progress into light, fresh, small and healthy bowls of goodness. The days are longer, clothes get smaller and here you are craving vegetables like a crazy person.
Our Farmer’s Market starts up for the season this Sunday and I feel like a kid again! It’s four blocks away, I’ve got an ADORABLE “oh kale yeah!” canvas tote all ready to go and my leisurely strolling game is on lock.
This recipe is perfect for a Sunday after hitting up your local Farmer’s Market because the vegetables are completely up to you. Carrots looking fucking magical? USE ‘EM! Green onions looking fresh AF?! Oh yeah, throw those in there.
You just can’t loose.
These noodles embody everything you want in 80 degree weather!
So why not make a big batch of buckwheat noodles and add fresh veggies in when you’re ready to go! Don’t miss my note at the end of the recipe on how to keep leftovers properly.
cold buckwheat noodles with miso + fresh veggies
serves 4 for a light meal.
- 8 ounces buckwheat noodles
- a mixture of raw veggies of your choice!
- 3 tablespoons miso
- 1 2-inch piece of ginger, finely grated
- 2 teaspoons sugar
- 1/8 teaspoon ground cayenne
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- juice from 1 lime, about 2 tablespoons
- Cook the noodles in well-salted water according to the package.
- Prepare the veggies of your choice however you may desire.
- Drain noodles and run cold water over them to cool.
- Make sauce: whisk together the miso, ginger, sugar, cayenne, rice vinegar, soy sauce and lime juice.
- Divide noodles among four bowls, toss about a tablespoon of the sauce with each bowl, add more if needed.
- Top with veggies.
note: Leftovers don’t keep well with sauce on. I recommend keeping noodles and veggies in one container, sauce in another and combine when needed.