Nicky's Kitchen SanctuaryWinter Noodle Salad
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Ingredients
Serves 4- 1 head tender-leafed green cabbage (sliced into thin strips (about 10 oz [284 g] sliced))
- 1 red bell pepper (seeded and sliced)
- 1 small bunch chopped fresh coriander (cilantro)
- 1 small cucumber (spiralized or sliced into very thin slices)
- 1 clove garlic (peeled and minced)
- 1 tbsp fresh lemon juice
- 1 tsp minced fresh ginger
- 113 g (4 oz) tender-stemmed broccoli (ends trimmed)
- 2 medium carrots (peeled and spiralized or sliced into very thin slices)
- 2 tbsp olive oil
- 227 g (8 oz) dried thin egg noodles
- 2 tbsp honey
- 1 tbsp rice vinegar
- ½ tsp red pepper flakes
- ¼ tsp freshly ground black pepper
- 1 tbsp sesame oil
- 1 tsp mixed black and white sesame seeds
- 2 tbsp white miso paste
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Steps
- Step 1
Bring a saucepan of water to a boil and add the egg noodles and broccoli. Simmer for 3 to 4 minutes, or until the noodles are cooked and the broccoli is warmed through, but still has a bit of crunch.
- Step 2
Drain and run under cold water to stop the cooking process, then toss with the sesame oil to prevent the noodles from sticking together.
- Step 3
Prepare the dressing. In a small bowl, whisk together all the dressing ingredients until fully combined.
- Step 4
In a large bowl, combine the noodles, broccoli, cabbage, carrots, bell pepper, cucumber, and cilantro and toss together with half of the dressing.
- Step 5
Sprinkle the sesame seeds on top and serve with the remaining dressing.
Interactive, hands-free timers are available in the Supper app.
Bring a saucepan of water to a boil and add the egg noodles and broccoli. Simmer for 3 to 4 minutes, or until the noodles are cooked and the broccoli is warmed through, but still has a bit of crunch.
Source: Nicky's Kitchen Sanctuary
