Miso-Sesame "Sweet Pot" Noodle Salad

Found in Korean grocery stores, these sweet potato noodles have a great texture, are gluten-free and soak up this versatile sauce like no other! Take this salad for lunch or to your next picnic potluck!

Miso-Sesame ‘Sweet Pot’ Noodle Salad
Make 6 generous lunch servings, or 10 ‘pot luck’ servings. 

 

Noodles:

1 package Sweet Potato Noodles, also known as Korean Glass Noodles or Chap Chae Noodles
1 tsp. Sesame oil (first amount)

Miso-Sesame Sauce:

2 Tbsp. miso (we used white)
3 Tbsp. rice wine vinegar
2 generous Tbsp. local honey
1 ½ Tbsp. soy sauce or Tamari (to keep this dish gluten free)
1 ½ Tbsp. sesame oil
½ -1 tsp. chili garlic paste

Vegetables:

2 cups mushrooms, sliced
1 tbsp.  soy sauce or Tamari
1 tsp. neutral oil
1 tbsp. rice wine vinegar

1 carrot, julienne
1 English cucumber, julienne
1 each red and green pepper, julienne
4 green onion, thinly sliced
Other seasonal vegetables such as thinly sliced/shaved asparagus

Garnish:

½ cup sesame seeds, lightly toasted in a dry frying pan until golden

 

1.  Bring a large pot of water to the boil; add noodles and boil, stirring often, for 5 minutes; drain and rinse with cold water for 1 minute or until completely cold.  Toss in sesame oil and set aside

2.  Make sauce: whisk together all ingredients for 1 minute to ensure that they are thoroughly combined (can be done up to 5 days ahead of time, kept refrigerated)

3.  Prepare vegetables: marinate mushrooms in soy sauce, oil and rice wine vinegar (can be done up to 2 days ahead of time, kept refrigerated)

4.  Have all other vegetables thinly sliced (julienne) and ready to go. 

5.  For individual plates, toss noodles in about ½ of the sauce.  Divide noodles amongst 6 plates/bowls.  Top evenly with all of the vegetables.  Drizzle remaining sauce over all of the plates and sprinkle with sesame seeds.