INGREDIENTS
- 3 tablespoons fresh lemon juice
- 3 tablespoons white miso
- 1 tablespoon spicy Chinese or Dijon mustard
- 1 teaspoon pure maple syrup
- 1 garlic clove, finely grated
- ½ cup olive oil
- 8 ounces dried soba noodles
- Kosher salt
- 3 scallions, thinly sliced on the diagonal
- 8 ounces store-bought braised tofu, cut into matchsticks (we did pan-fried)
- 2 cups pea shoots
- 1 cup thinly sliced sugar snap peas
- 1 cup thinly sliced red radish
- 2 toasted nori sheets, crumbled
RECIPE PREPARATION
- Whisk lemon juice, miso, mustard, maple syrup, garlic, and 1 Tbsp. water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified; set aside.
- Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
- Toss noodles, scallions, tofu, pea shoots, sugar snap peas, and radish in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with nori and drizzle remaining dressing over.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
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