Sesame Miso Noodle Salad

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

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
Spring
Summer
August

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