Transform your Zingy Green Miso Salmon batch into a cold noodle salad. With creamy tahini-miso dressing and udon noodles, this is the perfect fridge-raid dinner.
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Serves
2
Dried Udon Noodles
Tahini
Nori Seaweed
Shoyu Soy Sauce
Ice Cube
Rice Vinegar
Sesame Seeds
Salt
Optional
Sugar
Serves
2
Dried Udon Noodles
Tahini
Nori Seaweed
Shoyu Soy Sauce
Ice Cube
Rice Vinegar
Sesame Seeds
Salt
Optional
Sugar
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Step 1.
Before you begin, make the Zingy Green Miso Salmon batch recipe.
Step 2.
Fill a saucepan with water and bring to the boil. Cook the noodles following pack instructions. Once cooked, rinse well under cold running water to chill and remove excess starch.
Step 3.
Toast the sesame seeds in a dry frying pan over a medium heat for a minute or two, until golden and fragrant.
Step 4.
Add the tahini, nori, soy sauce, ice cubes and rice vinegar to a blender. Blitz until smooth and creamy – the nori should be fully incorporated. Taste and season with salt and a pinch of sugar if it’s too bitter.
Step 5.
Toss the dressing through the cold noodles until nicely coated. Flake the cooked miso salmon and mix through the noodles, along with any leftover roasted veg from the traybake.
Step 6.
Divide between bowls and finish with a scattering of toasted sesame seeds.
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