This fresh and tasty salad takes its inspiration from Japan and is packed with vegetables. It is quick to cook too, making it perfect for a weeknight supper.
Ingredients
1 bunch trimmed and halved asparagus
1 bunch of broccolini trimmed and halved lengthwise
2tbsp white miso paste
270g dried udon noodles
1/3 cup rice wine vinegar
60g baby spinach
½ cup frozen peas
2tbsp reduced-salt soy sauce
2tbsp chopped chives
1tbsp sesame oil
2tbsp torn pickled ginger
1tbsp caster sugar
Instructions
1. Cook udon noodles following the packet instructions and add peas, broccolini and asparagus for the last two minutes of cooking time. Drain and rinse under cold water, drain again and transfer to a bowl.
2. Place sugar and miso in a small bowl and slowly whisk in vinegar. Add sesame oil and soy sauce, stirring to combine.
3. Add baby spinach, pickled ginger, chives and dressing to the noodle mixture and gently mix and serve.
Serves 6
