Plum & noodle salad with miso-tahini dressing

Step by Step

Step 1

Cook the edamame beans in a pan of boiling, salted water according to pack instructions, adding the noodles for the final 3 minutes and stirring frequently to separate them. Tip into a colander and refresh under cool water, drain well, then tip into a large bowl. Meanwhile, toast the sesame seeds in a small pan for 1-2minutes until golden; set aside.

Step 2

Make the dressing by mixing the tahini, miso, lime zest and juice, maple syrup and ginger in a bowl with 3-4 tbsp warm water (to the consistency of single cream).

Step 3

Toss the dressing through the noodles and edamame; season. Stir in the tofu, avocado, plums and 2/3 of the coriander. Divide between plates or bowls, then scatter over the coriander and toasted sesame seeds. Serve with the lime wedges to squeeze over.