Miso Noodle Salad

Miso Noodle Salad

Rating
4.00rating out of 5

(244 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

Use within

6-7 days

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.

Prep Time

30 min

Cuisine

Asian

Use within

6-7 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
chilli-flakes
1/2 tsp chilli flakes
fresh-coriander
20g fresh coriander
cucumber
1/2 cucumber
garlic-clove
1 garlic clove
fresh-ginger
15g ginger
honey-pot
1 28g honey pot
Miso-paste
2 tbsp miso paste †
portobello-mushrooms
150g portobello mushrooms
Red-pepper
1 red pepper
Spring-onion
1 spring onion
Thai-rice-sticks
200g Thai rice noodles
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • Fiery chilli flakes
  • coriander
  • cucumber
  • garlic clove
  • fresh root ginger
  • Honey pot
  • white miso paste<strong>†</strong>
  • Portobello mushrooms
  • red pepper
  • spring onions
  • Thai rice noodles
Typical Values per 100g per serving
Energy 545 kJ
131 kcal
2095 kJ
502 kcal
Fat
of which saturates
0.6 g
0.1 g
2.1 g
0.3 g
Carbohydrate
of which sugars
28.9 g
4.4 g
111.1 g
16.9 g
Fibre 2 g 7.5 g
Protein 3.7 g 14.4 g
Salt 0.2 g 0.77 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Fiery chilli flakes
coriander
cucumber
garlic clove
fresh root ginger
Honey pot
white miso paste
Water, soybean, rice, salt, ethyl alcohol
Portobello mushrooms
red pepper
spring onions
Thai rice noodles
Allergens
  • Allergens highlighted by † (soybeans)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Miso Noodle Salad

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

2 Miso Noodle Salad

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

3 Miso Noodle Salad

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

4 Miso Noodle Salad

Meanwhile, cut the pepper(s) into 1cm strips, scraping out the pith and seeds with a teaspoon and discarding

Cut each mushroom into wedges

5 Miso Noodle Salad

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

6 Miso Noodle Salad

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

7 Miso Noodle Salad

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

8

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