I’ve got a spicy miso dressing to serve with this Winter Noodle Salad that will warm your tastebuds right up! The umami satisfying flavour means you won’t even miss the meat in this veggie salad.
Although this is a chilled Asian-style salad, the miso dressing—boosted with red pepper flakes and fresh ginger—gives it a comforting, satisfying warmth.
This recipe appears in the Seriously Good Salads book, which offers salads for every season. Below you’ll find other warming winter recipes featured in the book.
How to make this Asian Noodle Salad
Start by boiling thin egg noodles with tenderstem broccoli for about 3–4 minutes, until the noodles are cooked and the broccoli is warmed but still slightly crisp. Drain and rinse under cold water to stop the cooking, then toss the noodles with a little sesame oil so they don’t stick. Set aside.
Whisk the miso dressing in a bowl: combine white miso paste, olive oil, rice vinegar, lemon juice, honey, garlic, minced ginger, freshly ground black pepper and red pepper flakes (chilli) until smooth and combined.
In a large serving bowl, add the noodles and broccoli, then thinly sliced green cabbage, spiralized or thinly sliced carrots, thinly sliced red pepper, spiralized or thinly sliced cucumber, and chopped fresh coriander (cilantro). Drizzle on half the dressing and toss everything together so the flavours meld.
Finish with a sprinkle of mixed black and white sesame seeds. Serve the salad with the remaining miso dressing on the side so people can add extra if they like.
Pro tip — serve the salad warm
To serve it warm, skip the cold rinse. After cooking, toss the hot noodles and broccoli with sesame oil and combine immediately with the other vegetables—the residual heat will gently warm them. For an even warmer dish, briefly warm the miso dressing in a small pan before pouring it over the salad.
The Winter Noodle Salad Video
Video available for a visual guide to the recipe.
More warming salad recipes from the book
Chorizo and Butterbean (Lima bean) Salad:
Roasted Vegetable and Herby Rice Salad:
Roasted Squash Salad with Caramelized Figs:
Grilled Courgette (zucchini), Stilton and Pear Salad with Bacon Bits:
Garlic Mushroom and Roasted Squash Salad:
These recipes and many more (75 in total, with over 70 not on the blog) are included in the Seriously Good Salads book, each with its own photo.
Several bloggers have cooked recipes from the book and shared their versions:
- Choclette from Tin and Thyme made the Fattoush salad
- Janice from Farmers Girl Kitchen made the Chimichurri Steak Salad
- Claire from Foodiequine has cooked a few recipes from the book and posted them on Instagram
- Lavina from That Spicy Chick made the Loaded Street Corn Salad
- Sara from The Frayed Apron made the Salmon Sushi Salad
The Winter Noodle Salad Recipe
Winter Noodle Salad
A colourful winter noodle salad with a spicy miso dressing that will warm your tastebuds.
By Nicky Corbishley
Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 20 mins | Serves: 4 | Course: Lunch, Dinner | Cuisine: Asian
Ingredients
- 227 g (8 oz) dried thin egg noodles
- 113 g (4 oz) tenderstem broccoli, ends trimmed
- 1 tbsp sesame oil
- 1 head tender-leafed green cabbage, sliced into thin strips (about 284 g sliced)
- 2 medium carrots, peeled and spiralized or sliced very thin
- 1 red bell pepper, seeded and sliced
- 1 small cucumber, spiralized or sliced very thin
- 1 small bunch chopped fresh coriander (cilantro)
- 1 tsp mixed black and white sesame seeds
Miso dressing
- 2 tbsp white miso paste
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp honey
- 1 clove garlic, peeled and minced
- 1 tsp minced fresh ginger
- 1/4 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
Instructions
- Bring a saucepan of water to a boil and add the egg noodles and broccoli. Simmer 3–4 minutes, until the noodles are cooked and the broccoli is warmed through but still has a bit of crunch. Drain.
- Rinse under cold water if you prefer a chilled salad, then toss the noodles with the sesame oil to prevent sticking. If serving warm, skip the cold rinse and toss while hot.
- Prepare the dressing: whisk together the white miso paste, olive oil, rice vinegar, lemon juice, honey, garlic, ginger, black pepper and red pepper flakes until smooth.
- In a large bowl combine the noodles, broccoli, cabbage, carrots, bell pepper, cucumber and coriander. Toss with half the dressing so everything is evenly coated.
- Sprinkle with sesame seeds and serve with the remaining dressing on the side.
Video
Video demonstration available for the recipe.
Notes
Can I make it ahead?
Yes. Make the salad and cover and refrigerate for up to two days. Store the miso dressing separately and toss with the salad just before serving.
Noodles
Thin egg noodles are used here, but medium egg noodles, rice noodles or soba noodles all work well.
Want to add meat?
Griddled steak or chicken slices make a good addition if you want extra protein.
Type of miso paste
White miso is recommended for its mild, slightly sweet flavour. Yellow miso can be used as a substitute; red miso is stronger and may overwhelm the salad.
Nutrition
Calories: 429 kcal | Carbohydrates: 66 g | Protein: 12 g | Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 48 mg | Sodium: 379 mg | Fiber: 6 g | Sugar: 17 g
Nutrition information is an approximation and should be used as a guide only.
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