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
Review
Print
Collect
No reviews for this recipe yet.