Buckwheat Spaghetti with White Miso Dressing

A light, flavourful, buckwheat noodle salad accompanied by indulgent miso paste and a selection of vibrant vegetables.

For the salad:
2 cobs of corn

1 tsp of oil
200g Amisa buckwheat spaghetti

50g Kale, chopped
50g Sugar snap peas, thinly sliced
1 carrot, thinly sliced
8 radishes, sliced
1 courgette, thinly sliced
Small bunch of coriander, chopped
Black sesame seeds, to decorate

For the dressing:
2 tbsp White miso
1 tbsp Tahini
60ml Orange juice
1 tbsp Lime juice
2 tsp Maple Syrup
1 tbsp Toasted Sesame Oil
1-2 tsp Grated ginger
A pinch of chilli
A pinch of pepper

  1. Heat a griddle pan on a low heat. Brush the corn with a small amount of oil and place on the preheated griddle pan. Grill, turning every few minutes, until cooked and lightly charred all over. Once cool, shave the kernels off with a sharp knife – alternatively you can use corn straight from a can, for ease.
  2. Bring a pan of water to the boil and cook the buckwheat spaghetti as per packet instructions. Whilst the spaghetti is cooking, prepare a big bowl of cold water. Once the spaghetti is done, drain and immediately rinse under a cold tap and then submerge into the bowl of cold water. Drain and stir a teaspoon of sesame oil through them to keep them nicely separated.
  3. Combine all of the salad ingredients together in a large bowl, drizzle with the dressing and decorate with fresh coriander and sesame seeds.


  1. Combine miso paste and tahini in a small bowl. Slowly add in all of the wet ingredients, stirring constantly to make sure the dressing is smooth. Season with ginger, pepper and chilli if using.


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