Spring noodle salad with miso dressing


Spring greens noodle salad with miso dressing

This recipe is all about the dressing. Aside from char-grilling the purple sprouting broccoli, which provides a lovely smoky flavour and slight crunch, the rest of the ingredients are a blank slate on which to pile on the flavour. The noodles absorb the flavours of the dressing beautifully. It’s totally versatile in what vegetables you could use. In spring, my tendency is to go green, but if you need some colour in your life, peppers, slivers or juliennes of carrot would add colour and crunch.

The recipe for the dressing is one I use regularly. It’s from Denis Cotter’s beautiful Wild garlic, gooseberries and me. I love how he puts flavours together and how he mixes foraged ingredients with the organic produce available in the southwest of Ireland where Café Paradiso, his vegetarian restaurant, is located. I’ve adapted the recipe slightly in that I use raw cider vinegar in place of rice wine vinegar and I don’t add caster sugar.


INGREDIENTS

For the dressing

1 tbsp raw cider vinegar

1 tbsp soy sauce

2 tbsp miso mixed with 2 tbsp water

1 tsp sesame oil

1 tbsp sunflower oil

1tsp ginger, grated


2 servings of rice noodles

1 bunch of purple sprouting broccoli

1 cup of a mix of broad beans, edamame beans and peas

2 tbsp of chopped coriander and basil


In a small bowl mix together the ingredients for the dressing.


Add a tbsp of sunflower oil to a bowl and add the purple sprouting broccoli. Mix to coat the spears in oil and place on a hot griddle and turn frequently to avoid burning. Cook for about 8 minutes.


In a pan of boiling water add the broad beans and edamame beans and cook for 3 minutes. Add the peas and cook for another 3 minutes. Drain and place in a large bowl.


Cook the noodles according to the packet instructions. Drain and place in the same bowl as the beans and peas.


Pour the dressing over all the ingredients and mix well. Sprinkle with the chopped herbs.