Prep time: 20 min
Yield: 2 main-dish or 4 side-dish servings
4 oz. somen or soba noodles, broken in half
2 T rice vinegar
1 T white or yellow miso or 2 t brown miso
1 T water
1/2 T peanut oil
1/ T toasted (dark) sesame oil
1/2 t onion powder
1/2 t sugar
1/4 garlic powder
Freshly ground black pepper, to taste
4 c arugula or mizuna, coarsely torn (or spinach leaves, for a more bland salad)
1 c grape or cherry tomatoes, for garnish
Cook noodles in salted water according to package directions until al dente. Drain and rinse under running cold water until completely cooled. Drain well.
In a small nonreactive bowl, whisk together the vinegar, miso, water, peanut oil, sesame oil, onion powder, sugar, garlic powder, and pepper until well combined. Set aside.
In a medium bowl, combine the noodles and arugula. Add the vinaigrette and toss until well combined. Divide evenly into servings, garnish with the tomatoes, and serve at once.