Celebrated chef Meera Sodha has just shared a game-changing vegan recipe that's perfect for beating the heat this summer – her lime and sesame cold noodles with miso 'meatballs' are a must-try. This dish is more than just a tasty meal; it's a clever solution for hot weather dining, requiring minimal cooking effort and using everyday pantry staples.
Sodha explains that one of the joys of cold noodles during summer lies in their versatility with various ingredients like tahini, miso, and sesame oil. The 'QQ' texture – a Taiwanese term describing delightfully bouncy and springy food – is achieved by chilling cooked noodles under cold water, which firms up their starches.
This recipe serves four people and requires a food processor for prep work. With an estimated 10 minutes of preparation time and 35 minutes of cooking time, it's a quick and easy solution for a summer meal. The miso 'meatballs' are made with firm tofu, dried breadcrumbs, white miso paste, agave syrup, and fine sea salt – all blended together, formed into balls, and pan-fried until evenly browned.
For the noodles themselves, simply cook 250g of ramen noodles according to packet instructions, rinse them under cold water until chilled, and drain. Then, combine the dressing ingredients – including remaining miso, tahini, lime juice, agave syrup, toasted sesame oil, and salt – before tossing it with the noodles, thinly sliced radishes, cucumber, fresh mint, and the miso 'meatballs'.
By prioritising both flavour and practicality, Sodha's recipe offers a light yet satisfying meal that's perfect for warm weather. The inclusion of fresh vegetables like radishes, cucumber, and mint adds a crisp, refreshing element to the dish – making it an excellent option for a summer lunch or dinner.
Supporting local farmers' markets and buying seasonal produce can also help reduce your carbon footprint and make this recipe even more sustainable. With Sodha's guidance, you'll be enjoying a delicious and eco-friendly meal in no time.