- 2 cups PomPom Paddock Flour
- 1 tsp xanthan gum
- Good pinch salt
- 1 cup just boiled water + a bit more may be needed use the kettle
- 2 tsp vegetable oil – olive sesame, sunflower
- 2 tbsp white miso
- 2 tbsp water
- 2 tbsp rice vinegar
- 1 tbsp soy sauce gluten free
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 150 g baby spinach
- 2 shallots finely sliced
- 2 clove garlic finely chopped
- 1 small knob ginger finely chopped
- 1 Lebanese cucumber cut in half lengthways and finely sliced
- ¼ bunch coriander roughly chopped (optional)
- 2 tbsp tahini optional
- For the noodle dough, combine the flour mix, xanthan gum, salt in a bowl.
- Add the water and oil and use a fork to bring it all together then use your hand to knead the dough for 4 minutes. Use more water if needed to make it smoother.
- Wrap in a damp cloth and let it rest on the bench for 10 minutes.
- Using more flour mix, roll the dough on a floured bench with a rolling pin until 3mm thick rectangle. Flour this and then gently roll up and slice the noddles approx. 5mm wide. Gently transfer them to a plate.
- Bring a pot of water to the boil and add a good pinch of salt.
- Mix the miso sauce ingredients together and set aside.
- Place the baby spinach into a colander over the sink.
- Cook the noodles in the boiling water for 2 minutes then drain through the baby spinach in the colander and give a quick rinse with water to cool. Slightly.
- Onto a large shallow and wide bowl, pour the miso dressing and add the prepared shallots, garlic, ginger and cucumber and coriander if using.
- Add the slightly warm noodles and toss everything to combine.
- Serve straight away with the tahini drizzled if desired.