The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh coriander
- 200g baby tomatoes
- 40g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 carrot
- 1 unwaxed lime
- 1 red cabbage
-
2 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 cucumber
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
460g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
-
200g brown rice noodles(Brown Rice Flour, Water)
- 1 tbsp maple syrup
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Allergens
Contains:
Peanuts, Soya
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 431Kcal |
| 472kJ | 1803kJ | |
| Fat | 2.3g | 8.7g |
| of which saturates | 0.3g | 1.3g |
| Carbohydrates | 17g | 66g |
| of which sugars | 3.2g | 12g |
| Protein | 4.7g | 18g |
| Salt | 0.64g | 2.5g |
| Fibre | 3.5g | 14g |
Vegan
Ready in 20
1/3 daily fibre
8 plants
Low sat fat
Fearne's Miso Noodle Salad with Butterbeans & Crunchy Veg
Co-created with Fearne Cotton, this cold noodle salad is sunshine on a plate. Starring juicy tomatoes, vibrant carrot ribbons, crunchy cabbage and creamy butterbeans, each serving provides 4 of your 5 a day! Add brown rice noodle and coat in a zesty lime miso dressing to bring it all together. Top with roasted peanuts for the perfect bite.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a peeler, a grater, a small bowl & a large mixing bowl
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
Prep the veg
- Peel the carrot and cucumber into ribbons. Halve the tomatoes. Drain and rinse the beans
- Trim and finely slice the cabbage. Zest and halve the lime. Roughly chop the coriander
Make the dressing & build the noodle salad
- Combine the tamari, maple syrup, zest and juice from the lime, miso paste and ginger & garlic paste in the small bowl
- Toss the cooked noodles, veg, beans and coriander in the large mixing bowl, until evenly combined.
- Pour over the dressing, then toss to coat. Season with salt and pepper
Plate up
- Serve the noodle salad into bowls. Roughly chop the peanuts and sprinkle over to finish
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