Orange and miso veggie pad thai
Recipe featured in Oh She Glows cookbook by Angela Liddon.
Servings Prep Time
4people 25minutes
Cook Time
9minutes
Servings Prep Time
4people 25minutes
Cook Time
9minutes
Ingredients
For the orange-maple miso dressing
For the salad
Instructions
  1. Make the Orange-Maple Miso Dressing: In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined
  2. Make the salad: Cook the soba noodles according to the instruction on the package. be sure not to overcook them – they should take 5-9 minutes, depending on the brand. Drain the noodles and rinse then under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together). **Note: I replaced the soba noodles with carrot and zucchini noodles. I used 3 larges carrots and 2 zucchinis and used a spiralizer to make the noodles. No cooking needed.
  3. Add the edamame, bell pepper, cucumbers, carrots, green onions and cilantro to the bowl with the noodles and toss until well combined.
  4. Pour your desired amount of the dressing over the salad and toss to coat. (Any left-over dressing will keep in a airtight container in the refrigerator for up to 1 week)
Recipe Notes

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