This super nutritious noodle salad celebrates hot vs cold with smoky charred peppers and mushrooms, a 'smacked' cucumber salad, permeated with ginger, garlic and chilli and a honey miso dressing. Vegetarian, dairy-free.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||5.7 g|
|Protein||2.6 g||9.6 g|
|Salt||0.35 g||1.3 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Lay the cucumber flat on your chopping board and use a rolling pin to bash it so that it splits and breaks up
Tip: Wear an apron and lay a tea towel over the cucumber as the juices splatter!
Cut the broken cucumber into rough, bite-size pieces
Boil a kettle (used in step 3)
Peel and chop (or grate) the garlic very finely
Peel the ginger (scrape the skin off with a teaspoon) and chop (or grate) it very finely
Mix the cucumber, garlic, ginger, chilli flakes (can't handle the heat? Go easy!), a pinch of sugar and 2 tsp (3 tsp) salt in sieve over a bowl
Meanwhile, break the noodles in half and add them to a pot of boiled salted water on a high heat
When boiling, reduce the heat to low and cook for 6-8 min or until cooked through with a slight bite, loosening with a fork
Once cooked, drain them under cold water and set aside
Meanwhile, cut the pepper(s) into 1cm strips, scraping out the pith and seeds with a teaspoon and discarding
Cut each mushroom into wedges
Heat a dry, large, wide-based pan (preferably non-stick) over a high heat
Once hot, add the pepper and mushroom
Cook on a high heat for 8-10 min until they've started to char
Tip: This makes them smoky
Meanwhile, add the miso paste and honey to a very large mixing bowl with 1 tbsp (2 tbsp) boiled water and whisk thoroughly to combine
Chop the coriander finely, including the stalks
Slice the spring onion(s) finely, discarding the root ends
Add the cold noodles to the miso dressing, along with the cucumber (discarding the collected water), spring onions, coriander, pepper and mushrooms
Toss to combine thoroughly
Taste for seasoning, adding more salt and pepper if desired
Serve and enjoy!