Mains

Rainbow noodle salad with chicken and edamame

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: John Paul Urizar

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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

More weights & measures

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

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.

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