Miso Buckwheat Noodle Salad
This Buckwheat Noodle Salad with Miso Dressing is gluten free and dairy free – perfect for an easy, healthy dinner!
Ingredients
For the Salad
- 2 portions of buckwheat noodles
- Choice of cooked chicken, salmon, tempeh or 2 boiled eggs (for extra protein)
- 1 avocado, finely sliced
- 1/2 cucumber, finely sliced
- 1/2 cup of frozen peas
- Steamed half a head of broccoli
- Coriander or parsley to serve
For the Dressing
- 3 tbsp miso paste
- Juice of one lime
- 1 tbsp tamari soya sauce
- 1 small piece of ginger grated
- 1/4 cup olive oil
- 2 tsp sesame oil
- 2 tbsp water
(Makes extra which you can keep in fridge for 3 days)
Whizz all the dressing ingredients in a blender.
Cook the noodles according to packet instructions then rinse under cold water and transfer to a bowl, with 1 tsp of olive oil, to stop sticking.
Use the same saucepan to steam the peas and broccoli. Plate up and enjoy.
This Buckwheat Noodle Salad with Miso Dressing recipe is gluten free and dairy free. Change it up by adding peanut butter to the dressing using this recipe.
