I’ve got a spicy miso dressing to serve with this Winter Noodle Salad that will warm your tastebuds right up! The umami satisfying flavour will mean you won’t even miss the meat in this veggie salad.
Even though this is a cold Asian salad, the miso dressing with red pepper flakes and ginger make it feel comforting and satisfying.
This is one of the recipes from my new Seriously Good Salads book – which has got salads to see you right through the year. Check out some of the other Winter recipes it includes further down in this post.
So how do we make this Asian Noodle Salad?
First boil some thin egg noodles in a pan with tenderstem broccoli until just cooked (about 3-4 minutes). Drain and run under cold water, then toss in a little sesame oil (to prevent the noodles from sticking) and put to one side.
Next whisk up the miso dressing in a bowl – use white miso paste, olive oil, rice vinegar, lemon juice, honey, garlic, ginger, black pepper and red pepper (chilli) flakes.
In your serving bowl, add the noodles, broccoli, thinly sliced green cabbage, spiralized carrots, thinly sliced red pepper, spiralized cucumber and chopped fresh coriander (cilantro). Drizzle on half the dressing and toss together.
Sprinkle on black and white sesame seeds and serve this lovely Winter Salad with the rest of the miso dressing.
Pro Tip – Serve the salad warm:
If you would like to serve it warm, don’t run the noodles and broccoli under cold water. Just toss with sesame oil as soon as they’re cooked, then mix with the rest of the veggies (the heat from the noodles will warm the other veggies a little too).
You can also warm the miso dressing in a saucepan for a few minutes before pouring onto the salad
The Winter Noodle Salad Video:
More Warming Salad Recipes from the book:
Chorizo and Butterbean (Lima bean) Salad:
Roasted Vegetable and Herby Rice Salad:
Roasted Squash Salad with Caramelized Figs:
Grilled Courgette (zucchini), Stilton and Pear Salad with Bacon Bits:
Garlic Mushroom and Roasted Squash Salad:
You’ll find these recipes plus loads more (75 recipes altogether with 70+ of them NOT on the blog) all with their own photo in my new Seriously Good Salads book.
Some of my lovely blogger friends have also made recipes from my book. You can check them out here:
- Choclette from Tin and Thyme made my Fattoush salad
- Janice from Farmers Girl Kitchen made my Chimichurri Steak Salad
- Claire from Foodiequine has cooked quite a few from the book – here are a couple she posted on Instagram
- Lavina from That Spicy Chick made made Loaded Street Corn Salad
- Sara from The Frayed Apron made my Salmon Sushi Salad
The Winter Noodle Salad Recipe:
Winter Noodle Salad
Ingredients
- 8 oz (227g) dried thin egg noodles
- 4 oz (113g) tender-stemmed broccoli ends trimmed
- 1 tbsp sesame oil
- 1 head tender-leafed green cabbage sliced into thin strips (about 10 oz [284 g] sliced)
- 2 medium carrots peeled and spiralized or sliced into very thin slices
- 1 red bell pepper seeded and sliced
- 1 small cucumber spiralized or sliced into very thin slices
- 1 small bunch chopped fresh coriander cilantro
- 1 tsp mixed black and white sesame seeds
Miso dressing
- 2 tbsp white miso paste
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp honey
- 1 clove garlic peeled and minced
- 1 tsp minced fresh ginger
- ¼ tsp freshly ground black pepper
- ½ tsp red pepper flakes
Instructions
- Bring a saucepan of water to a boil and add the egg noodles and broccoli. Simmer for 3 to 4 minutes, or until the noodles are cooked and the broccoli is warmed through, but still has a bit of crunch.
- Drain and run under cold water to stop the cooking process, then toss with the sesame oil to prevent the noodles from sticking together.
- Prepare the dressing. In a small bowl, whisk together all the dressing ingredients until fully combined.
- In a large bowl, combine the noodles, broccoli, cabbage, carrots, bell pepper, cucumber and cilantro and toss together with half of the dressing.
- Sprinkle the sesame seeds on top and serve with the remaining dressing.
Recipe Video
Recipe Notes
Can I make it ahead?
Yes, you can make this salad ahead, then cover and refrigerate it for up to two days. Cover and refrigerate the miso dressing separately and mix with the salad right before serving.Noodles:
I use thin egg noodles for this recipe, but you can use whatever noodles you like. Medium egg noodles, rice noodles and soba noodles all work great.Want to add meat?
Griddled slices of steak or chicken would work really well with this salad.Type of miso paste:
I'm using white miso paste as it has a mild and slightly sweet taste to it that works well in dressings. You can replace with yellow miso paste if that's what you have in your cupboard. Yellow miso has a slightly more earthy taste, but will still taste great. I wouldn't recommend using red miso paste, as it's very strong, and would likely overwhelm the flavours of the rest of the salad.Nutritional Information is per serving.
Nutritional Information
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