Sesame Miso Noodle Salad

Preparation info
  • Serves


    • Difficulty


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.


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


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