25 Nov Green Ginger Miso Noodles
Green Ginger Miso Noodles
These Green Ginger Miso Noodles in 25 minutes are so appreciated on a cold day, for a big green cheerful boost and hit of ginger.
The greens are very briefly steamed, or you can quickly stir fry them if you prefer. If you’ve got some mushrooms, fry them up too or have these noodles with a little cooked chicken or fish. Plus the leftovers are lovely cold for tomorrow’s packed lunch. If, like me, you’ve had a lot of soup and stews already this month and fancy a change then give this a go. If you have any roasted squash, pumpkin or carrot leftover from a Sunday roast then toss them here at the end to make your noodle bowl even heartier.
Blitz the dressing ingredients together and taste. The darker misos tend to be stronger & saltier & the white miso sweeter so adjust to taste. If thick, add a little splash of water.
Finely shred the greens. Toast the nuts or seeds in a dry pan for a few mins until golden & set aside.
Cook the noodles in plenty of boiling water (check label). Buckwheat noodles can sometimes get a bit stuck so use 2 forks at the beginning and a good sized pan with plenty of water to stop them getting clumpy.
Meanwhile steam or stir fry the greens for a few mins along with the frozen peas/edamame/broad beans so that they are just tender & keep their bright green colour. Then in a big bowl, mix everything together with most of the dressing, toss the herbs through, scatter over the nuts or seeds & serve the rest of the dressing on the side.
4 bundles buckwheat (soba)noodles
1/2 medium head of cabbage, finely shredded
2 heads pak choy, finely sliced or use extra cabbage or chard or kale
4 handfuls frozen peas, broad beans or edamame or a mix
2 handfuls coriander or mint or both
Handful black sesame seeds
2 handfuls pumpkin seeds or toasted cashews or any nuts / seeds you like
Ginger miso dressing
1-2 inches of ginger, I go for 2!
5 tbsp extra virgin olive oil
Juice of 2 limes or 4 tbsp apple cider vinegar or do a mix of both
Large clove of garlic
Pinch of chilli flakes
1 -2 tbsp miso, to taste
2 tbsp tamari or a bit more if your miso isn’t v salty
2 tsp raw honey or maple syrup
2 tsp toasted sesame oil
Splash water, if thick
Sea salt & pepper