Chilled Noodle Salad with Miso Dressing
This chilled noodle salad is refreshing and cool yet hearty enough for a delicious dinner on a hot summer night. Once all the ingredients are prepared it will easily wait till you are ready to serve. Such a great salad to have in the fridge ready to toss together for dinner at the end of a busy day.
SERVES: 4 People|
ACTIVE TIME: 30 minutes|
TOTAL TIME: 60 minutes
100g flat pad thai noodles
1 tuna steak
Romaine lettuce washed and torn into bite-size pieces
A stem of broccoli cut into small florets.
A handful of enoki mushrooms
3 red radishes thinly sliced
2 spring onions chopped
1 mini cucumber sliced
6 cherry tomatoes halved
1 bok choy chopped
2 Tbsp pumpkin seeds
1 tsp of black sesame seeds
Miso Ginger Salad Dressing
Marinade the tuna in some of the Miso Ginger Salad dressing for a half hour or so in the fridge
Heat up a heavy-based pan, add a glug of oil and sear the tuna for 3 to 5 minutes, looking for a lovely charred outer crust and a pink interior. Let cool and then cover and chill in the fridge. The tuna will be easier to slice when chilled so, if you can, prepare it the day before and chill it overnight in the fridge.
Blanch the noodles in a pot of boiling water for 3 to 4 minutes, strain and run cool water over them to quickly cool. Do the same with the broccoli, blanch in boiling water for 3 minutes, strain and cool quickly with cold water so they stop cooking and retain their beautiful green color.
Place the noodles and broccoli in a salad bowl and chill.
When ready to serve, add the rest of the vegetables to the chilled noodles and dress with some well-shaken Kissed Miso Ginger Salad Dressing, and toss.
Slice the tuna thinly and place on the top of the tossed salad, drizzle a little extra dressing on the tuna and add a sprinkle of sesame seeds and a few reserved spring onions.