Rainbow noodle salad with chicken and edamame
Save time and use a mandoline or even a potato peeler for fine slicing the veg in this colourful salad recipe. It provides three veggie serves and is ready in just 20 minutes.
Serves: 4
Time to make: 20 mins
Hands-on time: 15 mins
Ingredients
- 100g vermicelli noodles
- 2 medium carrots, finely julienned
- 1 medium courgette, finely julienned
- ¼ red cabbage, finely sliced
- ½ red capsicum, finely sliced
- ½ yellow capsicum, finely sliced
- ½ cup podded edamame
- ½ bunch fresh coriander, roughly chopped
- 200g skinless cooked chicken, thickly sliced
- 2 tablespoons fresh lime juice
- ½ teaspoon brown sugar
- 1 tablespoon white miso
- 1 tablespoon natural peanut butter
- 1 tablespoon tamari
- 1 tablespoon toasted sesame seeds
- 2 tablespoons toasted cashews
- lime wedges
Instructions
1 Boil kettle and cover noodles with boiling water. Set aside to soak for 5 minutes, drain.
2 Add carrots, courgette, cabbage, capsicums, edamame, coriander and chicken in a large bowl. Toss to combine.
3 Mix together lime juice, sugar, miso, peanut butter and tamari.
4 Add the noodles and sesame seeds to salad and mix through. Place in dishes, top with cashews, serve with lime wedges.
Nutrition Info (per serve)
-
Calories 345cal
-
Kilojoules 1452kJ
-
Protein 24.7g
-
Total fat 10.9g
-
–Saturated fat 1.8g
-
Carbohydrates 32.5g
-
–Sugars 11.0g
-
Dietary fibre 9.3g
-
Sodium 499mg
-
Calcium 85mg
-
Iron 3.7mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: John Paul Urizar
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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