Spinach Noodle Salad with Ponzu Dressing

Spinach Noodle Salad with Ponzu Dressing

This asian-style vegetarian noodle salad has a special ponzu dressing that's rich in umami. By food stylist @lolperry and photography by @ellisparrinder

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  • Serves4
  • Preparation Time25 mins
  • Additional Time30 mins marinating time
  • Cooking Time35 mins


For the ponzu dressing:

  • 8 tablespoons Kikkoman Naturally Brewed Soy Sauce
  • 3 tablespoons fresh lime juice
  • 2 tablespoons mirin (sweet sake)
  • 2 tablespoons rice vinegar
  • One 2-inch piece kombu, optional
  • 1 teaspoon chilli flakes

For the noodle salad:

  • 300g spinach or rice noodles, or other type
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon yellow miso paste
  • 4 yellow peppers, sliced thickly
  • 4 corn cobs
  • 120g frozen edamame, blanched
  • 1 cucumber, roughly chopped
  • 3 spring onions, sliced
  • Lime wedges
  • Thai basil and mint, leaves torn
  • Fried garlic slices


Combine all of the ponzu ingredients in a saucepan and stir. Bring to a boil, then immediately take off the heat and leave to steep for 30 minutes.

Using a fine mesh sieve, strain the ponzu into a bowl. Let cool completely.

Preheat the oven to 190°C fan. To a small bowl, add the miso to 4 tablespoons of the ponzu and whisk well.

Cut the kernels off the ears of the corn, trying to get as much from the cob as possible. Add the corn and slices of pepper to a bowl with 3 tablespoons of the dressing and toss to combine. Ideally marinate for at least ten minutes to half an hour.

Tip the vegetables in a single layer onto baking sheets and roast for about 20-30 minutes or until they are starting to brown. If you'd like your corn more charred, leave it in for longer. Let the vegetables cool completely on their baking sheets.

Cook the noodles according to the package instructions, making sure to rinse them well under cold running water once they are cooked. Place them in a large bowl with the toasted sesame oil and toss to coat. This should prevent the noodles from forming large clumps. Put into the refrigerator to cool.

In a large serving bowl, pile in the cold noodles, peppers, corn, edamame, and cucumber. Pour in the rest of the ponzu—reserving a little bit if you'd like to dress the salads more at the table— and toss so that everything is mixed and coated. Serve with your lime wedges and plenty of sliced spring onions, fried garlic and torn herbs.

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