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.
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.
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.