15 Aug Miso Ginger Green Tahini Noodles
PrintMiso Ginger Green Tahini Noodles
This fresh, zingy vegan noodle salad is perfect for summer. It’s loaded with veggies and smothered in the most delicious dressing, packed with fresh coriander, tahini, miso, ginger and other tasty bits. The beauty of this salad is that it’s so easily customisable – substitute the noodles and/or veg for whatever noodles/veg you fancy!
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
Scale
- 100g frozen peas or edamame
- 100g tenderstem broccoli, roughly chopped
- 200g dried soba noodles
- 100g cucumber, sliced into thin matchsticks
- 100g radish, thinly sliced
- 1 spring onion, thinly sliced
- 1 red chilli, thinly sliced (optional)
- pinch of shichimi togarash (Japanese seven spice), to garnish (optional)
For the dressing:
- 80g fresh coriander
- 100g good-quality tahini (see Notes)
- 100ml water, or more depending on the dressing texture you’re after
- 20g fresh ginger
- 2 limes, zest and juice
- 1 tbsp white miso paste
- 1 tbsp agave
Instructions
- Bring a medium saucepan of generously salted water to the boil over a high heat, then add the peas. Once the water comes back to a boil, add the tenderstem broccoli and cook for 2 to 3 minutes, or until the peas are cooked and the tenderstem broccoli is tender-crisp.
- Fish the peas and tenderstem broccoli out with a spider or slotted spoon, then bring the water back up to the boil. Add the soba noodles and cook according to the package instructions, then rinse under cold water and drain.
- Place the dressing ingredients in a high-powered blender and blitz until smooth.
- To serve, divide the noodles between bowls and add the peas, tenderstem broccoli, cucumber and radish. Top with the spring onions and red chilli then pour the dressing over the top – stir and enjoy!
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