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

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100g vermicelli noodles
2 medium carrots, finely julienned
1 medium courgettezucchiniX, finely julienned
¼ red cabbage, finely sliced
½ red capsicum, finely sliced
½ yellow capsicum, finely sliced
½ cup podded edamame
½ bunch fresh coriandercilantroX, roughly chopped
200g skinless cooked chicken, thickly sliced
2 tablespoons fresh lime juice
½ teaspoon brown sugarlight brown cane sugarX
1 tablespoon white miso
1 tablespoon natural peanut butter
1 tablespoon tamari
1 tablespoon toasted sesame seeds
2 tablespoons toasted cashews
lime wedges

Instructions

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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 345 cal

Kilojoules 1452 kJ

Protein 24.7 g

Total fat 10.9 g

Saturated fat 1.8 g

Carbohydrates 32.5 g

Sugar 11.0 g

Dietary fibre 9.3 g

Sodium 499 mg

Calcium 85 mg

Iron 3.7 mg

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.