SOBA NOODLES WITH MISO-ROASTED TOMATOES
Prep Time: 10 minutes, Cook Time: 20 minutes
300 g soba noodles (buckwheat noodles)
200 g roasting cherry tomatoes in a mix of miso,
1 tablespoon ginger
1 teaspoon sesame
1 tablespoon lime juice
1 teaspoon honey
How to cook:
1. Preheat the oven to 425°. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest and lime juice until smooth. Season with salt.
2. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with salt. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl.
3. Cook the soba in boiling water just until al dente, 4 minutes. Drain and cool under cold running water. Add the soba, scallions and half of the remaining dressing to the tomatoes and toss well. Season with salt; transfer to a platter and garnish with the sesame seeds. Serve with the remaining dressing.