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

Preparation time 25 minutes

Total time: 40 minutes

Ingredients

  1. 300 g soba or oriental noodles
  2. 75 mL (1/3 cup) of roasted cashews
  3. 30 mL (2 tbsp.) of vegetable oil
  4. 15 mL (1 tbsp.) of miso
  5. 5 mL (1 tsp.) of minced ginger
  6. 7 mL (1/2 tbsp.) soy sauce
  7. 15 mL (1 tbsp.) fresh lime juice
  8. 7 mL (1/2 tbsp.) Sriracha sauce (optional)
  9. 250 mL (1 cup) spinach leaves
  10. 80 mL (1/3 cup) thinly sliced red cabbage
  11. 1 small red pepper, thinly sliced
  12. 1 carrot, grated
  13. 2 green onions, thinly sliced
  14. 2–3 sprigs fresh cilantro, coarsely chopped
  15. 2–3 sprigs fresh mint, coarsely chopped

  1. 1 ripe avocado, diced
  2. 15 mL (1 tbsp.) black sesame seeds
  3. 60 mL (1/4 cup) crushed roasted peanuts

Directions

This recipe is courtesy of MAISON LEGRAND.
  1. Cook noodles according to package instructions in a large amount of water.
  2. Drain and rinse in cold water. Set aside.
  3. 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.
  4. In a large bowl, combine prepared noodles and pesto mix.
  5. Add spinach, cabbage, pepper, and carrot.
  6. Add half green onion and fresh herbs. Mix gently.
  7. Divide into serving bowls.
  8. Garnish each bowl with diced avocado, remaining green onion and fresh herbs, sesame seeds, and peanuts.

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