- Miso Dressing
- 3 tablespoons rice vinegar
- 3 tablespoons vegetable oil
- 3 tablespoons brown miso
- 2 tablespoon soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 2 teaspoons honey
- 1 hot green chili, chopped
- 1 clove garlic, peeled
- 1/4 teaspoon salt
- 8 ounces fresh egg noodles
- 1/4 cup cilantro leaves
- 2 tablespoons chopped basil
- 1 green onion, thinly sliced
- 1/4 cup diced red bell pepper
- Makes 6-8 servings
1. In the jar of a blender, combine all the dressing ingredients and whirl until smooth. Transfer to a large mixing bowl and set aside.
2. In a large pot of boiling salted water, cook noodles according to package instructions; drain. Immediately add noodles to the bowl with dressing and toss until noodles are well coated.
3. Add the cilantro, basil, green onion, and bell pepper and toss well. Serve at room temperature.
