Red Miso Noodles

Salad & Sides

Speedy Red Miso Noodles




miso noodles melissa hemsley

A quick and easy noodle dish is such a firm staple in my house and this one really ticks all the boxes for me for an easy and delicious dish. It’s the type of dish that comes from thinking you have nothing to eat, but after a rummage in your cupboards, you realise you can very quickly make something so yummy. I love buckwheat noodles in this but feel free to use whatever you can find or have at home. If you have any other veggies that need using, you can definitely add them into the mix too.


  1. To make the dressing, blitz all of the ingredients in a food processor until smooth. Taste, adjust for seasoning. 
  2. Bring a large pot of water to the boil and cook the noodles with a pinch of salt according to packet instructions. Drain and rinse with lots of cold water. 
  3. Roughly chop the cucumber, radishes and spring onions then toss the drained noodles with the dressing in a large serving dish. Top with the chopped veg, coriander  and scatter over the sesame seeds. Delicious eaten when room temp or chill for a few hours on a really hot day.


For the red miso dressing:
2 tbsp red miso paste
1.5 tbsp tamari or soy sauce
1.5- 2 limes, about 3 tbsp lime juice
20g fresh ginger
1 red chilli, to taste
2 cloves garlic
1.5 tsp toasted sesame oil
1 tbsp extra virgin olive oil
1.5 tbsp maple syrup 

For the rest of the salad:
3 bunches of noodles (I like buckwheat)
½ large cucumber
Handful radishes
Handful coriander
3 spring onions
1 tbsp toasted sesame seeds

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