Miso Charred Corn, Noodles & Green Beans with Sesame

Sesame, corn, miso, noodles... how can you go wrong! This was a super tasty dinner, ready in a flash. The corn was SO GOOD. Re the beans... turns out my mum does it quite differently, but with a similar idea and result: she pickles the onions just in lemon and salt, and instead of soy she uses pomegranate molasses (it's sweet so no sugar needed in the onions). So now we have two ways for sesame green beans!

A quick summary of what I did:

Blanched the corn, then charred it in my gas flame. Finished it off just before serving by warming through in a pan with some miso paste and butter (if you're vegan just use a dash of oil or water instead of butter to help loosen the miso and coat the corn evenly)

Cooked the noodles and made a sauce by heating some homemade chilli sauce (tutorial coming soon), soy, rice vinegar, maple syrup, a little roughly chopped ginger spring onion and garlic, coriander stalks. Simmered for a few minutes, then allowed to cool slightly before blitzing in the nutribullet. I then fried off the chard stalks, then stems, then added the noodles, toasted sesame oil and sauce and seasoned to taste for a spicy punchy vibe.

For the beans, I pickled the red onion in salt, sugar and rice vinegar. Cooked the beans in salted water then set aside. When ready to serve I mixed the onions and beans (draining away most of the onion liquid), with soy, sesame oil and toasted sesame seeds.

Coriander and more toasted sesame seeds to finish.