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Soba Noodles with Miso-Roasted Tomatoes

A nice light meal or you can beef it up with some protein for a more substantial meal. 

Soba Noodles with Miso-Roasted Tomatoes

Roasting cherry tomatoes in a mix of miso, ginger, sesame, lime juice, and honey creates a tangy, bright sauce for soba noodles; try adding prawns for an even more substantial dish.

1/3rd cup canola oil
3 tbsp. unseasoned rice vinegar
2 tbsp. light yellow miso
1 tbsp. peeled and minced fresh ginger
1 tbsp. toasted sesame oil
1 tbsp. honey
2 tsp. finely grated lime zest
2 tbsp. lime juice
2 pt. cherry tomatoes
8 oz. soba noodles
4 spring onions
1 tbsp. Toasted sesame seeds

Preheat the oven to 425 degrees F. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest, and lime juice until smooth. Season with salt.
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.
Cook the soba noodles in boiling water just until al dente, 4 minutes. Drain and cool the noodles under cold running water. Add the soba noodles, onions, 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