What’s your favourite hot weather food? Mine’s gazpacho. I’m joking – gazpacho’s lovely, but cold noodles are my top pick because, in the summer, they meet me exactly where I am in both the cooking and the eating. They don’t need much by way of cooking, and they can be dressed and paired with many a store-cupboard ingredient – in today’s case, tahini, miso and sesame oil. Best of all, cooling the noodles shocks the starches, which makes them firmer and gorgeously “QQ”, a Taiwanese term used to describe food that’s delightfully bouncy and springy. Which personally, is how I’d like to feel all summer long.Lime and sesame cold noodles with miso “meatballs”You’ll need a food processor to make these.Prep 10 min
Cook 35 min
Serves 4280g very firm tofu, drained and roughly chopped (Tofoo’s is by far the firmest I’ve come across)60g dried breadcrumbs
4 tbsp white miso paste2 tbsp agave syrup
Fine sea salt
