Crispy Noodle Slaw with Peach Miso Dressing
- yield: 4 servings
- prep time: 12 min
- wait time:
- cook time: 12 min
- total time: < 25 min
Crispy, fried egg noodles, crunchy cashews, slivers of bright rainbow-coloured veggies and the juiciest peach-miso dressing all come together to make one epic slaw salad.
Ingredients:
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<em>Peach Miso Dressing:</em>
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1 large peach, halved and core removed
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1/3 cup vegetable oil
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3-4 sprigs cilantro
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1 tbsp green onion, sliced white ends
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1 tbsp apple cider vinegar
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1 tbsp rice vinegar
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1 tsp freshly grated ginger
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1 tsp lemongrass, minced
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1 tsp maple syrup
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1 tsp white miso paste
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1/4 tsp red pepper flakes
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1/8 tsp sea salt
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<em>Crispy Noodle Slaw:</em>
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5 oz dried egg noodles (140g)
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1/4 tsp sesame oil
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2 tbsp peanut oil
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1 cup carrot, matchsticks
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1 cup red cabbage, thinly shredded
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1/2 yellow pepper, thinly sliced (~1/2 cup)
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1/3 cup frozen edamame beans (3/4 cup with shells)
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1/4 cup cashews, chopped
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3 tbsp green onions, sliced green ends
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2 tbsp cilantro leaves, chopped
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1 peach, sliced as garnish
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1-2 handfuls baby spinach leaves (optional!)
Directions:
1. Purée all the dressing ingredients together until smooth. Use a food processor or a hand blender. Transfer to a jar or squeeze bottle and set aside. There is more than needed for the recipe. Store in the fridge for up to 2 weeks.2. Boil dried egg noodles for half the time recommended on the packaging directions. Drain them into a colander and run under cold water to stop them cooking any further. Toss them in sesame oil so that they don't stick together.
3. Add peanut oil to wok and heat up over medium heat. Fry egg noodles in peanut oil for 6-8 min. Make sure the noodles are spread out in an even layer for best results. Flip every 2 minutes using a large spatula and tongs. The egg noodles are done once they've turned crispy with a golden brown colour. Remove the fried noodles to a cutting board and give them a rough chop. Place the noodles into a medium-sized bowl and set aside.
4. While the noodles are frying, boil the edamame in salted water in a pot on the stove, according to the timing on the package directions (typically around 5 minutes). Empty the cooked edamame into a strainer immediately and run cold water over it until they have cooled down. If the edamame are still in their shells, peel open the shells and remove the beans. Add the beans to the bowl with the fried egg noodles.
5. Add the carrot, red cabbage, bell pepper, cashews, green onion and cilantro leaves to the same bowl. Generously drizzle the dressing and toss the slaw together until all the ingredients have mixed.
6. Serve the slaw on its own or on top of some baby spinach leaves. Garnish with fresh peach slices and enjoy!