This Japanese inspired recipe is tasty, fresh and quick to prepare and cook. It is perfect for a light weeknight supper.

Ingredients

I bunch trimmed broccolini, halved lengthwise
1/2cup frozen peas
1 bunch trimmed and halved asparagus
2tbsp white miso paste
1/3cup rice wine vinegar
1tbsp caster sugar
270g dried udon noodles
2tbsp reduced-salt soy sauce
2tbsp chopped fresh chives
1tbsp sesame oil
60g baby spinach
2tbsp torn pickled ginger

Instructions

1. Cook noodles following the packet instructions and add the broccolini, asparagus and peas for the last two minutes of cooking time. Drain and rinse under cold water. Drain again and transfer to a bowl.
2. Place sugar and miso into a small bowl and slowly whisk in the vinegar until smooth. Add the sesame oil and soy sauce, stirring to mix.
3. Add the baby spinach, dressing, chives, and pickled ginger to the noodles, tossing to combine thoroughly. Serve immediately.

Serves 4