Sesame Miso Noodle Salad

Name: Sesame Miso Noodle Salad
Yield: Serves 4
Ingredients: 5 cm piece of fresh ginger, grated; 1 tbsp white wine vinegar; 1 tsp red chilli flakes; 1 tbsp soy sauce; 2 tbsp extra virgin olive oil; 4–5 spring onions, trimmed and finely chopped at an angle; salt; 250 g egg noodles (4 nests); 10 g picked mint leaves, chopped; zest and juice of 1 lime; 100 g cavolo nero, stems removed, finely chopped; 1 tsp olive oil; 2 tbsp miso paste; 1 tbsp sesame oil; 2 tbsp sesame seeds; 200 g sugar snap peas, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

A cool way to garnish this salad is to make spring onion ‘noodles’. Simply trim the spring onions and slice them neatly into long, thin strips 2–3cm wide. Leave in iced water for thirty minutes and they will curl into noodle-y springs.

Ingredients

250 g egg noodles (4 nests)
4–5 spring onions, trimmed and finely chopped at an angle

Dinner
Vegetarian
Summer
August
Spring

Method

Cook the noodles in salted boiling water for 4 minutes, or according to the instructions on the packet. When tender, drain and rinse under cold water to halt cooking. While the noodles are cooking, prepare the dressing by whisking together the olive oil, miso, sesame oil, lime zest and juice, vinegar, soy sauce and ginger in a large bowl.

Fry the spring onions in a teaspoon of olive oil