SOBA NOODLES WITH MISO DRESSING PREP TIME 15 minutes SERVES 4

INGREDIENTS

● 200g straight-to-wok soba noodles (or thin egg noodles) ● 1 carrot, cut into thirds and finely shredded ● 1 red (bell) pepper, halved, seeded and finely shredded ● 4 spring onions, finely shredded

● 50g sugar snap peas, thinly sliced diagonally ● a handful of radishes, thinly sliced ● 1 red chilli, seeded and finely chopped ● 1cm piece fresh root ginger, peeled and finely chopped ● 4 teaspoons nori flakes (optional) ● 1 tbsp sesame seeds, toasted

Miso dressing ● 3 tbsp mirin (or dry sherry) ● 3 tbsp tamari or light soy sauce ● 3 tbsp sweet white miso paste

METHOD

1 If you are not using straight-to-wok noodles, cook the noodles in plenty of salted boiling water following the pack instructions, then drain and refresh under cold running water. Drain the noodles again, leaving them to drain while you prepare the rest of the ingredients.

2 Mix together all the ingredients for the dressing.

3 Put the carrot, red (bell) pepper, spring onions, sugar snap peas, radishes, chilli and ginger in a serving bowl. Add the cooked noodles and dressing and toss gently but thoroughly until combined. Sprinkle with the nori flakes, if using, and sesame seeds before serving.