This is a gluten-free, Asian-inspired salad with plenty of vegetables to usher in the late Spring season. Superfood matcha boosts the power of this dish while miso adds beneficial probiotics. Ginger aids digestion. Simple and delicious, this noodle salad comes together quickly.
I use a spiralizer to make noodles of zucchini and carrots. I toss these into the pasta cooking water just a minute or two before the gluten-free noodles are finished cooking.
Frozen edamame add easy protein.
The cooked noodles are tossed with the blanched veggies.
Chopped fresh cucumbers and green onions finish the dish.
Then the whole thing is tossed with a savory miso-matcha sauce. Easy peasy, clean eating and a great lunch or light dinner!
Miso and Matcha Noodle Salad
1/2 T. miso you can use transitional soy or a chickpea miso if avoiding soy)
1 T. olive oil
1/2 T. rice wine vinegar
1 t. fresh ginger, grated
1 T. tamari ( wheat-free soy sauce or use coconut aminos if avoiding soy)
1/2 T. water
1/4 t. matcha food grade is okay. I prefer the taste of ceremonial grade but $$$!)
1/2 c. frozen edamame, shelled
4 oz. gluten-free noodles ( rice, soba etc.)
1 zucchini, spiralized
1 carrot, spiralized
1/2 of a cucumber, peeled and sliced into half moons
2 green onions, thinly chopped
To make the dressing: combine the miso, oil, vinegar, water, tamari and matcha in a small bowl. Whisk well. Set aside.
Boil water and cook the noodles according to package directions. Throw the edamame, spiralized zucchini and spiralized carrots in 1-2 min before the pasta is done. Drain all and pour into a large bowl.
Top the noodles with the green onions and cucumber. Toss with the dressing and serve warm or cold.