This is a really versatile, quick and tasty dish that you can build with any good combination of protein and vegetables that you have to hand. Switch out the chicken for salmon, tofu, tempeh or beef. Swap rice noodles for soba noodles or brown/white rice. And in terms of veg, petty much anything goes. I personally like a crunchy salad mix with this and tonight used carrot, cucumber, capsicums, red cabbage, radish, broccolini, sugar snap peas, coriander and wombok. 1. Simply chop your veg (hate chopping or don’t have time? Use one of the pre-chopped bags you can get from the supermarket). 2. Prepare your protein (here I used chicken thighs which I cooked in a little olive oil, salt, pepper and a dash of soy in a hot frypan to crisp up the skin) 2. Make the dressing* 3. Prepare the noodles/rice as per packet instructions and assemble with the rest of the ingredients. *For the miso sauce: 2 tbsp tamari or soy sauce, 2 tbsp extra virgin olive oil, juice and zest of one lime, 1 tbsp honey, 2 heaped tsp miso paste, one thumb size knob of grated ginger. Whisk together.
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