Meera Sodha’s vegan recipe for lime and sesame cold noodles with miso ‘meatballs’

Cold noodles are an ideal summer dish: they need little cooking and take well to store-cupboard ingredients such as tahini, miso and sesame oil. Chilling the noodles shocks the starches and firms them up, producing the delightfully bouncy, springy "QQ" texture a Taiwanese term describes.

You’ll need a food processor for the miso “meatballs”. Put 280g very firm tofu and 60g dried breadcrumbs in the processor with two tablespoons of the white miso paste, half a tablespoon of agave syrup and an eighth of a teaspoon of salt. Pulse until the mix comes together into a dough, break into roughly 20g pieces and roll into balls, then fry in 2 tablespoons of rapeseed oil in a nonstick pan for 10 minutes, shaking the pan so they brown evenly.

Cook 250g ramen noodles to the packet instructions, then drain and rinse under cold water until they’re cold.

Taiwan

vegan, lime, sesame, cold noodles, miso, miso meatballs, tofu, ramen noodles, tahini, agave syrup