Speedy Green Noodle Salad
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 50g coriander
- ½ clove garlic
- ½ lemons
- 1 green chillies
- 2 tablespoons tahini
- 1 tablespoon white miso paste
- 2 tablespoons sesame oil
- pinch of flaky sea salt
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Preparation
Step 1
To make the dressing, simply place all of the dressing ingredients, along with 2 tablespoons of water, in a high-speed blender and blitz until smooth.
Step 2
Bring a large saucepan of salted water (it needs to be large enough to fit everything in) to the boil. Add the edamame beans, kale, cabbage and noodles; cook for 3–4 minutes until just cooked. Drain and refresh in cold water until cool to touch. Transfer back to the saucepan or into a large serving bowl.
Step 3
Pour over the dressing and toss together with the tofu and sesame seeds; season to taste. Divide between bowls and scatter over the remaining coriander.
Step 4
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