300g
sprouting broccoli, sliced in half lengthways along the stem
50g
blanched almonds
6
spring onions, white and green parts thinly sliced on the diagonal
10g
fresh coriander, finely chopped
1 tbsp
toasted sesame oil
For the salad dressing
2 cm
piece fresh ginger, peeled and finely chopped
1
lemongrass stalk, tough outer leaves removed and finely sliced
1
clove garlic, finely chopped
40g
white miso paste
30ml
toasted sesame oil
30ml
groundnut oil
juice of a lime
Method
Place a dry frying pan over medium to high heat, roughly slice and add the almonds to the pan. Stir fry for 2 minutes or until they are beginning to colour. Remove from the heat and tip out onto a cold plate or bowl.
For the dressing, place the ginger, lemongrass, garlic, sesame oil, groundnut oil, lime juice and miso paste in a food processor and blend to a smooth consistency.
Cook the noodles as per pack instructions.
Whilst the noodles are cooking, steam the broccoli for 2-3 minutes, until just tender. Drain. Rinse under cold water to stop the cooking process and then drain again.
As with the broccoli, drain the doodles. Rinse with cold water and then drain again before tossing in a tablespoon of sesame oil. Set to one side.
To assemble the salad, Place the noodles in a large bowl. Add the broccoli, half of the toasted almonds, half of the spring onions and all of the chopped coriander. Pour the dressing over the ingredients in the bowl and toss to combine fully.
Divide the salad between four bowls or plates. Scatter over the reserved almonds and spring onions.