Chilled Soba Noodle Salad with Sriracha-Miso Dressing

Recipes & food styling Ginny Grant / Photography & styling Greta van der Star

	1 tablespoon tahini
	1 tablespoon white miso
	2 teaspoons soy sauce
	1 teaspoon sesame oil
	2 teaspoons rice vinegar
	1 teaspoon caster sugar
	2 teaspoons sriracha
	1 clove garlic, minced
	3cm piece ginger, peeled and finely grated
	1 packet soba noodles
	250g green beans, cut on a bean slicer (or cut thinly on a diagonal)
	100g sugar snap peas
	1 cup fermented carrots
	2 spring onions, sliced
	250g mung bean sprouts
	400g firm-fleshed fish, cut into thin slices across the grain

1.	Put the tahini, miso, soy sauce, sesame oil, rice vinegar, caster sugar, sriracha, garlic and ginger in a bowl.
2.	Add up to 1⁄4 cup of water and whisk until you have a smooth, light consistency.
3.	Boil the soba noodles according to packet directions, drain under cold water and rub the noodles to remove excess starch.
4.	Blanch the green beans in boiling, salted water for 1 minute, then drain and refresh.
5.	Repeat with the sugar snap peas.
6.	Put the noodles in a bowl with the carrots, spring onions (hold a little back to garnish), green beans, sugar snap peas and mung beans.
7.	Add enough dressing to coat the noodles then put into bowls, add the fish and scatter over the sesame seeds and remaining spring onions.
8.	Serve with extra sriracha.