Noodle Salad with White Miso Dressing

Quick Noodle Salad | White Miso Chilli Dressing

I had an amazing cold noodle salad from The Bakery in Santa Teresa when I was in Costa Rica. This was a game-changer! It’s refreshing and packs in loads of veg. Especially great with the weather getting a bit warmer and you can swap the mushrooms for the asparagus that I can’t seem to stop bangin' on about (pls see stories for evidence). Basically use a medley of what you have and mix in a spoon of my Chilli Oil to take this up a notch a give it a bit of summin’summin’. Yummy dinner in minutes!

Vegan/GF
Serves 1
Ingredients:
100g cooked glass noodles
Handful of spinach

A handful of coriander, chopped
80g cooked broccoli spears
1 small carrot, grated
1/3 avocado, sliced
A handful of cashews, chopped
1 tbsp sesame seeds
1 pak choi, blanched and chopped

White Miso Chilli Dressing:
1 level tsp white miso paste
1 tsp grated ginger
3 tbsp sesame oil
1 tbsp apple cider vinegar
1 tbsp soya sauce
squeeze of lime juice and zest
pinch of sugar
1 tbsp Chilli Oil, optional

Plate up all the veg. Mix the dressing ingredients together in bowl and taste to check the seasoning. Pour over the noodles and toss everything together.