This simple noodle salad features an assortment of seasonal crunchy green vegetables and a dreamy, creamy peanut miso dressing. For the most pleasant eating experience, it helps to cut the veggies into similar shapes and sizes, like slicing the peas and scallions at a severe angle to create almost diamond-shaped pieces. The dressing employs miso for its super savory and salty flavor, but if you don’t have any on hand, swap it out for an extra half tablespoon of soy sauce. Asian-style wheat noodles are preferred in this recipe for their soft, bouncy texture, but a long pasta like spaghetti will also work. Whichever you use, it’s crucial to thoroughly rinse the cooked noodles under cold water until they’re completely cooled. This helps to wash away starches that can cause the noodles to stick together—just make sure to drain off all the water before assembling the salad to prevent it from getting soggy.
Directions
- Make the dressing: In a small bowl, combine the vinegar, soy sauce, honey, and miso and whisk until smooth and combined (it may take a moment to come together). Stir in the scallions and toasted sesame oil, then slowly whisk in the neutral oil. Continue whisking until the dressing is thick and emulsified. Add sriracha to taste, if desired, then cover and refrigerate until ready to use.
- Make the salad: Fill a large pot with water and bring it to a boil over high heat. Add the noodles and cook according to the packet instructions. When the noodles are fully cooked, drain them in a large colander, then rinse them under cold tap water until completely cooled. Let the noodles sit in the colander to continue draining for about 5 minutes.
- In a large bowl, combine the snap peas, scallions, cucumbers, and jalapeño. Add the noodles and the dressing to the bowl and toss to combine. Top with sesame seeds just before serving.
- Store leftovers in an airtight container for up to 2 days, but note that a noodle salad will have the best flavor and texture when eaten immediately after assembly.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.