Chilled Tahini Miso Noodles

• annokset: Recipe serves 2
• kokonaisaika: 5 minutes

Ainekset

Cold, easy, delicious AND there’s no heat involved 🙌 the perfect thing to make for a quick heatwave dinner 🌞

You know the kind of meals that you make once and love so much that you can’t wait to make again? This is one of those! It’s been a weekly dinner in our house for the past few months so I finally got round to filming it. Hope it becomes a favourite for you too! 💛

220g block of firm or extra firm tofu

1 tbsp dark soy sauce

For the sauce:

4 tbsp tahini

2 tbsp miso

1/2 tbsp dark soy

1/2 tbsp sesame oil

1 large garlic clove, minced

1 tsp minced ginger

3-5 tbsp water

2 portions of noodles (flat rice stick noodles or knife cut noodles are best)

1/2 cucumber, sliced into half mons

2 spring onions, finely sliced

1/2 30g bag of coriander, finely chopped

To serve:

Crispy chilli oil

Ohjeet

Add your noodles to large pot and fully cover with boiled water, leave to stand for 5 mins or until soft as per pack instructions. Drain and rinse well in cold water. I leave in cold water until serving to stop them sticking together and then drain again.

Crumble up the tofu or mash up with a fork in a shallow bowl, add the soy sauce and mix well.

Add all of the sauce ingredients (start with 3 tbsp of water) to a bowl and whisk together. Keep adding water gradually as needed to make a whiskable consistency. The sauce tastes quite strong on its own but once it’s mixed with everything it’s fine so don’t worry.

Add the drained noodles, cucumber, spring onions, coriander and tofu to a large bowl and mix well. Serve in bowls topped with a big drizzle of crispy chilli oil.