Cold Noodle Salad with Miso & Sesame Dressing

A super easy salad that can be easily adapted to what you have in your fridge or any other toppings you feel like having. I love vinegar and I have been eating a lot of pickled veggies lately. So for this, I pickled some radish in red wine vinegar to add a pop of color. You can also use pickled ginger instead. To keep it simple I just added avocado, a 6 minute egg, cucumber and edamame. This is great to take to lunch the next day too.

This recipe serves 2.

Ingredients:

For the miso & sesame dressing:

1 teaspoon of red miso

1 tablespoon of minced ginger

4 tablespoons of sesame oil

3 tablespoons of soy sauce

1 1/2 tablespoons of agave syrup or honey

1 clove of garlic, minced

Juice of 1 lime

1 teaspoon of chili oil

For the salad:

200grs of noodles of your choice (I used a gluten free variety, made with brown rice & amaranth)

½ a cucumber, thinly sliced

A bit of pickled radish (I pickled my own in red wine vinegar, hence the color , with a bit of salt, sugar and chili), you can also use pickled ginger.

150gr of cooked edamame beans

1 egg

1 avocado, thinly sliced

1 tablespoon of Togarashi

1 tablespoon of black sesame seeds

 

To make the dressing, just place all of the ingredients in a bowl and whisk until it emulsifies. Set it aside.

For the soft boiled egg, place it in a saucepan and add boiling water. Let it cook for 6 minutes over medium heat. Then rinse it under cold water to stop the cooking. Peel it and set it aside until serving.

Cook the noodles as instructed on the package. Then rinse them under cold water to stop the cooking. Drizzle a little bit of sesame oil so that they don’t stick.

Divide the noodles over two bowls. Add the avocado, edamame, cucumber, radish and egg. Sprinkle some togarashi and black sesame seeds on top. Serve with the miso & sesame dressing. Enjoy!

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Sesame Noodle Rice Paper Rolls

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For some reason in the summer I tend to crave sesame dressing. On wakame, cucumber, or noodle salad.  And this hits the spot for me. I have already made it 3 times in the past week and a half. This recipe doesn’t need a dipping sauce since the filling is already seasoned. But you can make extra dressing for dipping if you like.

Ingredients:

1 small pack of Longkou vermicelli (Chinese noodles), 50grs

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 green bell pepper julienned

1 carrot shredded

2 cups of bean sprouts

1 spring onion, cut lengthwise

2 tablespoons of roasted white sesame seeds

2 tablespoons of roasted black sesame seeds

12 rice paper wrappers

For the dressing:

¼ cup sesame oil plus 2 tablespoons

¼ sushi seasoning

Juice of one lime

1 teaspoon of honey

Red pepper flakes to taste

Salt to taste

 

First soak the noodles in boiling water for a few minutes until they are soft. I usually let them sit for about 5 minutes. Then let them drain for a few minutes, you don’t want them to be too wet otherwise they will water down the dressing. I let it drain while I chop all the veggies.

For the dressing, just whisk all the ingredients together in a bowl. Once all the vegetables are cut, add them and the noodles to the dressing and toss to mix well.  Add the sesame seeds as well, and if you want reserve some to sprinkle on top once the rolls are assembled.

To assemble the rolls, first fill a large bowl with warm-hot water. I mix boiling water with cold water. You want it to be warm but cool enough to stick your fingers in it without getting burned. Soak one wrapper in the water until it softens, it takes about 10 seconds. Don’t worry if it still seems a bit hard, it will continue to soften as you work with it.

Lay the soaked wrapper on a plate and fill the bottom center part with the filling (leaving a bit of space at the bottom to hold). Roll the bottom part once, then close the sides and finish rolling it. Repeat until you’re done. Serve.