Miso Buckwheat Noodle Salad
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.