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
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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