Rice noodle miso salad - serves 2
Ingredients
- Cucumber (1/3 – sliced and halved, seeds removed)
- Carrot (1 large or two small carrots, grated)
- Cooked edemame beans - 150g
- Rice noodles (soaked for 5 minutes in hot water) - 50g
- Chicken - 150g
- 1/2 red or green chilli
- Coriander - very large handful, roughly torn
- Pistachios / peanuts, small handful
- Sesame seeds - generous sprinkle (technical term - sorry i rarely weigh!)
- Good drizzle of soy sauce
- Miso - heaped tsp
- Garlic/ginger - 3 cloves crushed, heaped teaspoon fresh ginger
- Lime - 1.2 squeezed
Method
- Mix the soy sauce, miso paste, garlic, ginger and lime juice and set aside.
- Add the cucumber, carrot, edemame, rice noodles, chilli, coriander, and chicken to a bowl and give a good mix.
- Add your dressing and mix again.
- Plate up topping with pistachios (or peanuts) plus sesame seeds. Enjoy!
Unrefined sea salt, harvested by hand and infused with 16 organic herbs, spices & vegetables
- Enhance your favourite dish with Herbamare®
- 100% natural and unrefined sea salt
- Infused with 16 organic herbs, spices and vegetables
- Free from artificial flavours and preservatives
- No MSG or GMO
Looking for a healthier alternative to regular salt? Well, look no further!
