Hot cold hot cold

May 10, 2018

 

It’s another scorcher. Almost too hot to cook. Almost.

 

I whipped this up for a casual lunch at home today in Paris with DS and MA. Cold, spicy miso soba noodles with plenty of veggies, topped with heaps of coriander, peanuts and bean sprouts for crunch and flavour. Chilli slurpy good, it’s refreshing, super tasty and set to be a new staple vegan meal. Plus, as it’s cold, playing pass the parcel with our four month old during meal times is less of an agonising “oh I wish I could eat my food in peace while it’s hot” and more of a “sure, I can eat this with chop sticks with one hand without spilling any on you. Ish.” 

 

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Spicy miso soba noodles

Serves 3, takes 20 minutes

 

perennial / summermain / ready in a jiffy / vegetarian / vegan / dairy free / gluten free / summer / easy peasy / quietly smug / on a budget / date night / detox / date night / on a budget / salad

 

 

Cold and hot, umami and salty, crunchy and slurpy, these vegan noodles are spicy good, easy to throw together and super satisfying. Use whatever veg you have to hand - cauliflower and shredded cabbage would work well in Winter, mushrooms and sliced squash in the autumn, courgettes sugar snaps in the summer. Try cashews instead of peanuts, and add tofu or grilled chicken for extra protein. If you're after a hot dish, simply add the noodles and sauce to the pan with the veggies for a couple of minutes at the end to heat everything through. 

 

* White miso - 4 tbsp

* Mirin - 2 tbsp

* Chilli oil sauce - 2 tbsp

* Sesame oil - 1 tbsp

* Lime - juice of 3/4

* Garlic - 1 clove, sliced

* Ginger - 2 thumb sized pieces, peeled and finely chopped

* Carrots - 6, peeled and cut into batons

* Sweet potato - 1/4, peeled and cut into 1/2cm slices

* Broccoli - half, cut into mini florets

* Soba noodles - 300g

* Bean sprouts - a couple of handfuls

* Coriander - a handful, chopped

* Peanuts - a handful, chopped

 

 

Start by mixing the miso, mirin, chilli and sesame oil together in a cup. 

 

Heat a large frying pan or wok over a high heat. Add a tablespoon of the miso mixture to the pan with the garlic and ginger and fry for a couple of minutes. 

 

Add the carrots and sweet potato, and fry for about 5 minutes. Cover the pan but stir things around every couple of minutes. Next add the broccoli and continue cooking for another five minutes. 

 

Meanwhile prepare the noodles according to the packet instructions. 

 

Add the lime juice to the remaining miso mixture. 

 

Once you have rinsed the noodles in cold water and drained them, return them to the saucepan (the one you cooked the noodles in) and stir in the sauce. 

 

Serve a heap of noodles in a bowl with a few scoops of vegetables, and a handful each of bean sprouts, coriander and peanuts. 

 

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