Buckwheat Noodles With Ginger And Miso Recipes

BUCKWHEAT NOODLES WITH GINGER AND MISO

Steps:

• Make the dressing: Put miso, ginger, sugar, cayenne, mirin, soy sauce and lime juice in a small bowl. Mix together, and stir in grated daikon radish. Set aside.
• Boil the noodles in abundant salted water until cooked but still firm. Drain and rinse well with cold water. Blot dry.
• Divide noodles among four small bowls. Top with radish, radish sprouts and cucumber slices. Sprinkle lightly with salt. Garnish with torn or chopped shiso leaves. Serve with dressing and lime wedges on the side.

MISO-GLAZED SALMON STEAK WITH GINGER BUCKWHEAT NOODLES GF

Steps:

• Combine honey, miso paste and 1 teaspoon of sesame oil in a bowl.
• In a separate bowl, whisk together tamari, lime juice, mirin and remaining sesame oil, then set the dressing aside.
• Cook noodles according to packet directions, drain and toss with dressing.
• Preheat oven to 200°C Heat sunflower oil in an ovenproof frypan over medium heat. Add salmon and fry both sides for 1 minute or until lightly golden. Brush salmon with miso mixture, then transfer pan to oven and roast for 5 minutes or until cooked through.
• Toss shallots (spring onions), nuts and ginger through noodles, then serve with the salmon, garnished with mustard cress.