Asian salad with noodles and asparagus with miso glaze
Asian noodle salad with asparagus and miso glaze is a recipe suitable when you want something hearty yet light and fresh. It features soft noodles, sautéed mushrooms, grilled asparagus, and a sweet-salty dressing made with miso, soy sauce, ginger, and sesame oil. I use red miso, which has a more intense and astringent flavor than white miso, so a small amount is enough to give the sauce plenty of flavor. Quick Info Total Time: not specified exactly; depends on the time indicated on the noodle package Preparation Time: about 10 minutes for ingredient prep Cooking Time: about 20 minutes, not including boiling the noodles Servings: the number of servings is not specified in the original recipe Difficulty: easy Recipe Type: Asian noodle salad, suitable for lunch or dinner Ingredients 1 tablespoon raw, shelled sunflower seeds 3 teaspoons black sesame seeds 200 g slim noodles 2 tablespoons red miso 1 tablespoon hot water 1/2 tablespoon sesame oil 6 tablespoons olive oil 250 g fresh mushrooms; if small, they can be left whole 1 tablespoon soy sauce 1 tablespoon brown sugar 1 small piece of ginger, peeled and grated 200 g baby asparagus Juice of 1/2 lemon 3 green onions, sliced Pepper, to taste About Miso Miso is a paste made from fermented soybeans along with a fermentation culture and, depending on the variety, with rice, oats, or other ingredients. The taste and color vary based on the ingredients used, the duration and temperature of fermentation, the amount of salt, the variety of culture, and the vessel in which the paste is fermented. Miso can be white, red, or mixed. In this recipe, red miso is used, which usually has a stronger and more astringent taste and can require up to a year of fermentation. If you haven't used it before, keep in mind that the sauce will be quite intense and don't add additional salt separately. Preparation Method 1. Prepare the seeds Place the sunflower seeds in a dry skillet, without oil. Toast them for about 5 minutes, stirring occasionally, until they start to take on a little color. Add the black sesame seeds and let everything cook for another minute. The sesame seeds brown quickly, so no more time is needed. Remove from heat and set the mixture aside. 2. Boil the noodles Boil the noodles in salted water, following the time indicated on the package. Once done, drain and rinse under cold water. Rinsing stops the cooking process and helps prevent them from sticking together. Allow them to drain well before mixing with the sauce. 3. Prepare the miso sauce In a bowl, mix red miso with hot water, brown sugar, sesame oil, soy sauce, 3 tablespoons of olive oil, and grated ginger. Use a whisk and mix until the miso paste breaks down and you achieve a smooth sauce. The sauce should be divided into two: about 3 tablespoons will be used for the asparagus, and the rest will be mixed with the noodles later. 4. Cook the mushrooms In the remaining olive oil, sauté the mushrooms for 5-6 minutes until they are golden. If using small mushrooms, you can leave them whole, as I did. For larger mushrooms, you can keep them whole or cut them, depending on their size. Pepper can be added at this stage or at the end. The soy sauce and miso already bring salt, so there's no need to add extra salt to the mushrooms. 5. Cook the asparagus Place the baby asparagus in a bowl and cover it with 3 tablespoons of the miso mixture. Add the lemon juice, then mix so that the stalks are evenly coated. Grill the asparagus on a hot grill for about 8 minutes, turning it on all sides. In the end, it should be cooked but still retain its shape. Remove the asparagus to a plate and cut each piece in half. 6. Assemble the salad Place the drained noodles in a large bowl and add the remaining miso sauce. Mix well so that the dressing coats all the noodles. Add the cut asparagus, sautéed mushrooms, and sliced green onions. Gently mix to avoid breaking the vegetables and noodles. Sprinkle the toasted sunflower and sesame seeds on top. The salad can be served at room temperature or cold. Why I make the recipe often I love it because it can be mostly prepared in advance and tastes good both immediately and cold. The noodles serve as a base, and the mushrooms and asparagus provide enough substance for the salad to be suitable for lunch, not just as a side dish. Another advantage is the contrast between the intense miso sauce, fresh lemon, sautéed vegetables, and crunchy seeds. The preparation is not complicated, even though it involves several short steps. Tips Rinse the noodles immediately after boiling and let them drain well. If they remain very wet, the miso sauce will become diluted. Mix the miso well with hot water before adding the other ingredients. The paste is thick and can break down more slowly if placed directly over the noodles. Save the 3 tablespoons of sauce for the asparagus before mixing the rest with the noodles. The asparagus needs a thin layer of glaze, not all the dressing. Do not leave the seeds unattended in the skillet. The sesame seeds need just one minute and can brown quickly. Substitutions Red miso can be replaced with white miso, but the final taste will be milder. Since the intensity varies between varieties, adjust the amount according to the taste of the sauce. If you don't have black sesame seeds, regular sesame seeds can be used, maintaining the same amount. Baby asparagus is thinner and cooks relatively quickly. If using thicker asparagus, cooking time may vary, so check the texture along the way without changing the rest of the recipe. Variations You can leave small mushrooms whole for a meatier texture, or you can cut them before sautéing. In the original recipe, I used small mushrooms and did not cut them. The salad can be made with slim noodles, as specified in the recipe. It is important to cook them according to the manufacturer's instructions, as cooking time varies from product to product. For a fresher taste, keep the green onions for the end and sprinkle some directly over the salad instead of mixing them all in from the start. Serving Ideas Serve the salad at room temperature or cold, in a large bowl. The seeds are added at the end to maintain their texture as much as possible. It is suitable as a light main dish or as a side for a meal with several Asian dishes. If you prepare it in advance, mix the noodles well before serving, as the dressing can settle at the bottom of the bowl. Frequently Asked Questions Can white miso be used instead of red miso? Yes. White miso has a more delicate taste, and the dressing will be less intense. Start with the same amount and taste the sauce before mixing it with the noodles. Can I prepare the noodles in advance? Yes, the noodles can be boiled and rinsed in advance. It is important that they are well drained before mixing, so the sauce does not become too watery. Does the asparagus need to be boiled beforehand? No. In this recipe, the asparagus is covered with the miso sauce and lemon juice, then cooked directly on a hot grill for about 8 minutes. Can I use large mushrooms? Yes. Small mushrooms can be left whole, while larger ones can be cut so they cook evenly and turn golden in 5-6 minutes. Is the salad served hot? There is no need for it to be served hot. It can be consumed at room temperature or cold after the noodles, vegetables, and dressing have been mixed. Nutritional Values The values are estimates for the entire amount of salad and may vary depending on the type of noodles, the brand of miso, and how much oil remains in the skillet and dressing. For the entire recipe: Calories: approximately 1,700 kcal Protein: approximately 35-40 g Carbohydrates: approximately 195-210 g Fats: approximately 85-90 g Sodium: high, mainly from miso and soy sauce These values are not divided by serving, as the original recipe does not specify the number of servings. Most of the calories come from the noodles and olive oil, while the seeds, mushrooms, and asparagus contribute to the texture and fiber intake. Storage and Reheating Keep the salad in a sealed container in the refrigerator. It can be consumed cold or left out for a bit at room temperature before serving. Reheating is not necessary, as the salad is meant to be served cold or at room temperature. If you want to consume it less cold, let it sit for a few minutes before the meal and mix the noodles again. The seeds can be sprinkled just before serving to remain crunchy.
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