- 270g dried soba noodles
- 200g snow peas, trimmed and halved lengthways
- 1 carrot, julienned
- 1 tbsp. rice wine vinegar
- 1 tbsp. miso paste
- 2 tbsp. vegetable oil or rice bran oil
- 2 tbsp. Kikkoman Japanese BBQ Marinade & Stir Fry Sauce
- 1 tsp. Finely grated fresh ginger
- 200g firm tofu
- 4 small radishes, thinly sliced
- 100g baby spinach leaves
- 1/2 cup dry roasted unsalted cashew nuts (optional)
| - Cook the noodles according to directions on pack
- Add the snow peas in last 30 seconds of cooking. Drain and refresh under cold running water to stop further cooking. Transfer noodles and snow peas to large bowl
- Combine rice wine vinegar, miso paste, oil, Japanese Barbecue Marinade and ginger in a bowl. Whisk until miso paste dissolves
- Cut the tofu into 3cm cubes and set aside
- Add carrot, miso mixture, tofu, radish, spinach and cashews to noodles and toss gently to combine
- Divide evenly among 4 individual serving bowls and serve immediately
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