Cold Sesame Miso Noodles
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I have an undeniable love for flavours and foods with an asian influence. Without a doubt there is an emotional connection or attachment that happens for me and even the smells from the ingredients take me to a happy dizzy place.
Do you get that too? Personally I feel everyone does. We all have such an emotional relationship with food. Each one of us has different comfort foods and no matter what else is offered, if we need comfort these foods they will always be craved.
These noodles are creamy, rich, sweet and savoury all at the same time. And perfect for Summer as they are served cold or at room temperature.
- 1 Tbls Brown Rice Miso (Can use Hatcho Miso or Barley Miso if you are not GF)
- 2 Tbls Almond Butter
- 5 Tbls Toasted Sesame Oil
- 5 Tbls Brown Rice Syrup or Maple Syrup
- 5-6 Tbls Water
- 1 Tbls Shoyu or Tamari (GF)
- 2oog of Brown Rice Udon Noodles or Brown Rice or 100% Soba Noodles if you need GF
- 1/2 Cucumber
- Toasted Sesame Seeds for garnish
– Add everything but the noodles, cucumber and toasted sesame seeds to a blender or nutribullet (or you can mix it yourself in a jar or bowl with a whisk) and blend/mix till creamy
– In a separate bowl bring water to a rolling boil and add 200g of the noodles
– Let them cook for approx. 5-7min or until soft but not soggy – each noodle is different so be sure to test them a few times to see if they are ready
– Take out and drain and run under the cold tap to stop the cooking process immediately and also to cool them down. Add to a large mixing bowl
– Mix in the sauce
– Then peel a cucumber and chop into cubes and sprinkle over the top with some sesame seeds
Voila! Enjoy! And beware – this dish is seriously moorish so you may want to eat it all yourself x