Homemade Noodles with miso, ginger and cucumber (Gluten Free, Dairy Free, Vegan)

THIS RECIPE USES

Cauliflower Flour Mix

This is a fun, fresh handmade noodle dish. Great for any night of the week. Make your noodle dough and miso sauce in advance and have it in the fridge so it’s just rolling, cutting and cooking and preparing a few simple ingredients (you could even do this beforehand as well). If you have left over chicken or some cooked prawns or cooked, flaked fish, you could easily toss it through. A fried egg would also be a welcome addition if you liked.

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5 from 1 vote
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Main Course
Servings 4 Serves

Ingredients  

Noodle dough

  • 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

Miso sauce

  • 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

Method 

  • 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.
Categories Savoury
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