30 MINS | FEEDS 4
Korean-Inspired Noodle Salad
This is delicious on a hot summer’s evening, served at a barbecue with grilled chicken or fish, or even for a picnic. The noodles and raw vegetables are tossed in a dressing that’s tangy, salty, nutty and just a bit sweet.
METHOD
Finely slice the red onion and place in a small bowl with a good pinch of sea salt. Briefly scrunch and massage the onion with clean hands, then add the apple cider vinegar (or lime juice) and maple syrup. Stir and set aside.
2. For the dressing, peel the ginger (if it’s not organic) then finely grate it, followed by the garlic clove, into a bowl. Whisk in all the other dressing ingredients (apart from the kimchi, if using), adding 1 tbsp water at a time, and season to taste. If you don’t like ‘bits’, you can skip the grating step and blitz everything together in a blender until smooth.
3. Heat up a medium frying pan. Roughly break the walnuts with your hands and add them to the hot pan. Toast for 2 minutes over a medium high heat, shaking the pan every now and then. Add the coconut oil and once it’s melted, add the sesame seeds.
4. Stir together and let toast for another minute or so, then add a pinch of sea salt (or tamari) and the maple syrup. Stir through and watch it bubble and reduce for about 20 seconds then take off the heat; the residual heat will continue to cook and thicken up the coating. Set aside. As the walnuts cool they will crisp up a little.
5. To prepare the rest of the veg for the salad, I like to use a vegetable peeler to finely shave the red cabbage and a knife to finely slice the carrots, radish and cucumber into matchsticks, and shred the lettuce leaves. Alternatively, for speed, you could use the grater attachment of a food processor.
6. Bring a medium saucepan of water to the boil and cook the noodles according to the packet instructions – typically around 4-5 minutes. Drain and immediately rinse with cold water, then shake off any excess water (a little water is fine).
7. Tip the noodles into a large serving bowl, and immediately toss the noodles with a third of the dressing as this will stop them sticking together. Add all the crunchy veg along with half the herbs then toss again, adding 1 tbsp of dressing. I like to dress the salad lightly and then serve with more dressing in a bowl for everyone to help themselves.
8. Scatter over the rest of the herbs plus the walnuts and sesame seeds, and some of the pickled red onions. Finally top with the kimchi, if using, and enjoy.
INGREDIENTS
For the quick-pickled red onion
1 large red onion, halved and peeled
2 tbsp apple cider vinegar or lime juice
2 tsp maple syrup
For the miso tahini dressing
2cm piece ginger
1 garlic clove, peeled
1½ tbsp white miso paste, fridge-cold
1 tbsp apple cider vinegar
3 tbsp tahini (stir the jar well before measuring out)
4 tbsp extra virgin olive oil
2 tsp maple syrup
2 tsp tamari or soy sauce
3 tbsp water
4 tbsp shop-bought kimchi, to serve (optional; if not using it, add a pinch of cayenne or chilli flakes to the dressing for a little kick)
For the sweet and salty sesame walnuts
2 handfuls of walnuts
1 tbsp coconut oil
Small handful of black and white sesame seeds (about 20g)
Good pinch of sea salt or 2 tsp tamari
1 tbsp maple syrup
For the noodle salad
½ small red cabbage (about 300g)
2 carrots
8 radishes or ⅓ cucumber
1 head of gem lettuce or other crunchy salad
4 portions buckwheat (soba) noodles
2 big handfuls coriander sprigs (about 30g)
1 small handful fresh mint leaves (about 10g)
