Noodles with Miso-Tahini Sauce

Noodles with Miso-Tahini Sauce

Udon and lomein noodles go especially well with this popular sauce and soba noodles taste good with it too.  This version of my recipe is simply garnished with spring onions and some thinly sliced roasted red peppers but for a different taste try topping the noodles and sauce with some roasted pumpkin or sunflower seeds.

1 pack uncooked noodles

4 level tablespoons sweet white miso

3-4 tablespoons tahini

100ml cold water

2 tablespoons brown rice vinegar

1 tablespoon mirin

3cm fresh ginger root grated and then squeezed for its juice

1 clove garlic, finely chopped

Pinch of dried tarragon, basil or thyme

Roasted red pepper, thinly sliced (store bought – organic jar)

Finely chopped spring onion

Boil the noodles in 2.5 litres of water according to the cooking instructions.

Mix the miso and tahini in a small saucepan.  Add the water a little at a time and mix well to make a smooth sauce.  Add the remaining ingredients and bring to a gentle simmer.  If it’s too thick, add a bit more water, if it’s too thin, simmer briefly to thicken the sauce.

To serve, put the noodles into individual serving bowls, spoon the sauce over the top, and garnish with the spring onion and finely sliced red peppers.

In good health