Ingredients

• Ingredients 1 pack uncooked noodles 4 Tbsp (level) sweet white miso 3-4 Tbsp tahini 100ml cold water [UK 3.5 fl oz / USA 3.4 fl oz] 2 Tbsp brown rice vinegar 1 Tbsp mirin 3cm [1.2″] fresh ginger root grated and then squeezed for its juice 1 clove garlic, finely chopped Pinch of dried tarragon, basil or thyme Roasted red pepper, thinly sliced (store bought – organic jar) Finely chopped spring onion

Preparation

• Method Boil the noodles in 2.5 litres of water according to the cooking instructions. [UK 4.4 pints] Mix the miso and tahini in a small saucepan. Add the water a little at a time and mix well to make a smooth sauce. Add the remaining ingredients and bring to a gentle simmer.  If it’s too thick, add a bit more water, if it’s too thin, simmer briefly to thicken the sauce. To serve, put the noodles into individual serving bowls, spoon the sauce over the top, and garnish with the spring onion and finely sliced red peppers.