This dish is super tasty - rich and luxurious thanks to the butter and miso, but also fresh and light thanks to the rocket and spring onions. It’s a winning combination! It literally takes only 15 minutes to pull together - faster than you could get delivery (and a whole lot cheaper and healthier!). Year-round I have rocket and spring onions in the garden - they’re some of the few crops that can handle all seasons so it’s easy to have your own supply 365 days (rocket apollo is my favourite!). They also don’t take up a lot of space, so they’re great crops to get started with. Want to learn more about how to set up your own little salad patch? Listen to episode 5 of my gardening podcast ‘Rooting for You’ - click here.
With a few staple ingredients on hand in the fridge, freezer and pantry you’re never more than 15 minutes away from a super-satisfying meal!
Got a Thermomix or Thermo Cooker? Click here for the Thermomix recipe!
Serves 3
+ vegetarian
+ vegan (option)
+ dairy free (option)
+ egg free
Ingredients
300g dried udon noodles
1 cup (110g) frozen peas
100g water
60g butter or vegan butter
60g white miso paste
1 tsp faux-chicken stock powder
2 spring onions, thinly sliced
100g rocket leaves
1 tbsp shichimi togarashi*
Method
- Cook noodles according to package instructions. During the last 1 minute, add in the frozen peas. Drain and set aside in a large bowl.
- Meanwhile, place water, butter, miso paste and stock powder in a small saucepan over low heat. Warm until butter is melted, but don’t allow the mixture to boil. Whisk until miso paste is combined and mixture is smooth.
- Pour miso mixture over noodles and peas, add in spring onions and rocket and toss everything to combine.
Sprinkle with shichimi togarashi and serve. Delicious warm or chilled!
*Shichimi togarashi is a Japanese spice blend consisting of chilli flakes, seaweed, sesame seeds and more and adds a spicy umami kick to a variety of dishes. You can buy it premade from spice shops, or google the recipe and make your own!
