Recipes Maple-Miso Tahini Noodle Salad with Charred Broccoli 8 months ago 2 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Easy 5 step recipe to make delightfully scrumptious Banoffee Pie admin April 9, 2021 New Recipe: Bottarga Caesar Dressing Recipe | Saveur admin February 5, 2022 New Recipe: These Danish Butter Cookies melt in the mouth admin March 20, 2021 New Recipe: Best Carrot Cake Cookies Recipe admin March 8, 2022 New Recipe: Bunny Cake can celebrate spring, or Easter, or a birthday admin April 7, 2022 New Recipe: Duck cake Bluey: Dad nails Women’s Weekly Birthday Cake Book recipe admin April 13, 2021 About The Author More from this Author 2 Comments Immediate_Mirror_907 September 26, 2021 That looks bussin bussin ngl Reply BushyEyes September 26, 2021 ## Miso-Maple Tahini Noodle Salad This miso-maple tahini noodle salad will be your new favorite cold noodle salad recipe. Sweet and spicy with just a bit of fermented flavor from miso, it’s a filling and easy noodle salad recipe. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4 Calories: 442kcal ### Equipment * Baking sheet * Large pot * Sieve * Whisk or food processor ### Ingredients * 2 tablespoons neutral oil * 1 pound broccoli cut into florets * 5 scallions trimmed and cut into 2” pieces * 14 ounces rice noodles * 2 eggs * 1/4 cup soy sauce * 1/2 cup tahini * 2 tablespoons maple syrup * 1 tablespoon yuzu juice or lime juice * 1 tablespoon chili oil * 2 teaspoons red miso paste * A pinch of black sesame seeds plus more for garnish * Salt and pepper to taste ### Instructions #### Cook the broccoli: * Preheat oven to 425ºF. * Arrange the broccoli florets and scallions on a baking sheet. Drizzle with oil and season with salt and pepper. Transfer to the oven and roast for 15–20 minutes until the broccoli is charred but still bright green. Turn off the heat. #### Cook the noodles and eggs: * Bring a large pot of water to a boil. Once boiling, add the noodles. Carefully add the eggs to the pot immediately after the noodles and cook them for 6 minutes. Use a spoon to remove the eggs and transfer them to an ice bath. * Continue cooking the noodles according to package instructions. Drain and rinse with cold water. #### Prepare the dressing: * As the noodles cook, prepare the dressing. Combine the soy sauce, tahini, maple syrup, yuzu juice, chili oil, and miso paste in a bowl or a food processor. Whisk or pulse until completely smooth and creamy. Taste and adjust the seasonings according to your preference. Pour the dressing into a large bowl. #### Dress the noodles: * Transfer the noodles to the bowl of dressing and toss to coat. #### Finish the eggs: * Once the eggs have cooled off, peel them and cut them in half. Sprinkle with salt and black sesame seeds. #### To serve: * Divide the dressed noodles between plates and pile the broccoli on top. Serve an egg on each dish and garnish with more black sesame seeds. ### Notes This can be prepared in advance, refrigerated, and served cold. I recommend preparing the eggs at the time of serving. ### Nutrition Calories: 442kcal | Carbohydrates: 48g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1023mg | Potassium: 631mg | Fiber: 6g | Sugar: 9g | Vitamin A: 998IU | Vitamin C: 105mg | Calcium: 138mg | Iron: 3mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.