Meera Sodha shares her vegan recipe for lime and sesame cold noodles with miso 'meatballs', a refreshing summer dish that relies on store-cupboard staples like tahini, miso, and sesame oil.
What's your favourite hot weather food?
According to Sodha, cold noodles are her top pick for summer because they require minimal cooking and can be easily paired with various ingredients. Cooling the noodles after cooking shocks the starches, making them firmer and achieving a 'QQ' texture—a Taiwanese term for bouncy and springy food.
Lime and sesame cold noodles with miso 'meatballs'
This recipe serves four and takes 10 minutes to prepare and 35 minutes to cook. You will need a food processor.
Ingredients
- 280g very firm tofu, drained and roughly chopped (Tofoo's is recommended)
- 60g dried breadcrumbs
- 4 tbsp white miso paste
- 2 tbsp agave syrup
- Fine sea salt
- 2 tbsp rapeseed oil
- 250g ramen noodles
- 2½ tbsp tahini
- 3 tbsp lime juice (from 2-3 limes)
- 2 tbsp toasted sesame oil
- 150g radishes, thinly sliced
- 150g cucumber, quartered and sliced
- 30g mint, leaves picked to get 18g
Method
First, make the 'meatballs'. Put the tofu in a food processor with the breadcrumbs, two tablespoons of miso, half a tablespoon of agave syrup, and a big pinch (eighth of a teaspoon) of salt. Pulse or blend until the mix forms a dough, then tip out, break into roughly 20g pieces, and roll into balls.
Heat the rapeseed oil in a nonstick frying pan over medium heat. Fry the miso meatballs for 10 minutes, shaking the pan occasionally to ensure even cooking and prevent burning.
Meanwhile, cook the noodles according to packet instructions. Drain, rinse under cold water until cold, and leave to drain.
Make the dressing by whisking the remaining two tablespoons of miso with the tahini, lime juice, the remaining one and a half tablespoons of agave syrup, the toasted sesame oil, and three-quarters of a teaspoon of salt.
Combine the drained noodles and dressing in the noodle pan. Add the radishes, cucumber, mint, and meatballs. Mix well. Transfer to a large platter or divide among four bowls and serve.
