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Recipes
Oriental noodles with crisp vegetables and ginger, cashew, and miso pesto

Oriental noodles with crisp vegetables and ginger, cashew, and miso pesto

Oriental noodles with crisp vegetables and ginger, cashew, and miso pesto

Vegetables and salads | Easy | 40 minutes

Preparation time

25 minutes

Cooking Time

15 minutes

Vegetables and salads

Easy

Total time: 40 minutes

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Recipe details

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Ingredients

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300 g soba or oriental noodles
75 mL (1/3 cup) of roasted cashews
30 mL (2 tbsp.) of vegetable oil
15 mL (1 tbsp.) of miso
5 mL (1 tsp.) of minced ginger
7 mL (1/2 tbsp.) soy sauce
15 mL (1 tbsp.) fresh lime juice
7 mL (1/2 tbsp.) Sriracha sauce (optional)
250 mL (1 cup) spinach leaves
80 mL (1/3 cup) thinly sliced red cabbage
1 small red pepper, thinly sliced
1 carrot, grated
2 green onions, thinly sliced
2–3 sprigs fresh cilantro, coarsely chopped
2–3 sprigs fresh mint, coarsely chopped

1 ripe avocado, diced
15 mL (1 tbsp.) black sesame seeds
60 mL (1/4 cup) crushed roasted peanuts

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Directions

This recipe is courtesy of MAISON LEGRAND.

Cook noodles according to package instructions in a large amount of water.
Drain and rinse in cold water. Set aside.
In a food processor, purée cashews, vegetable oil, miso, ginger, soy sauce, lime juice, sriracha sauce (if desired) and 45 mL (3 tbsp.) hot water to make the pesto.
In a large bowl, combine prepared noodles and pesto mix.
Add spinach, cabbage, pepper, and carrot.
Add half green onion and fresh herbs. Mix gently.
Divide into serving bowls.
Garnish each bowl with diced avocado, remaining green onion and fresh herbs, sesame seeds, and peanuts.

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