ingredients
1 broccoli head, cut into florets
2 servings of noodles
2 bell peppers, cut into thin slices
1 tablespoon of sesame seeds
2 spring onions, sliced
Handful of roasted cashews
2 tablespoons of brown rice miso paste
2 tablespoons of smooth tahini
2 tablespoons of sesame oil
Juice of 1 lime
Olive oil
Pinch of salt
method
Cook the noodles according to the instructions on the pack. Once cooked, drain and place in a large mixing bowl.
Preheat the oven to 200C, fan setting.
Place the broccoli florets onto a baking tray and drizzle with olive oil and salt. Cook for 10-15 minutes until the broccoli is charred. Once cooked, remove from the oven and add to the mixing bowl with the noodles.
In a small bowl, mix together the miso paste, tahini, sesame oil, lime juice and a pinch of salt, until a smooth dressing forms.
Add the sliced peppers, sesame seeds, cashews and spring onions to the bowl with the noodles and broccoli, before adding the dressing. Mix well to ensure everything gets coating.
Spoon the noodle salad into two bowls and top with another sprinkle of sesame seeds, spring onions and cashews.
