Another nice and easy salad that you can use which ever vegetables and protein you like. This one is all about the dressing! I just took a bit of the dressing out before I added the chilli sauce for the kids and they dipped their vegetables etc into it. Everything could probably be done in advance for a super quick meal.
Your favourite noodles - I used 270g packet of soba noodles - any will work
3 carrots, peeled into ribbons
4 large handfuls of baby spinach
1 broccoli blanched
toasted sesame seeds
Ginger shiitakes - below - optional
Peanut miso chilli dressing - below
Extra lemon wedges to serve.
Protein of your choice - I used roast chicken.
Cook the noodles to packet instructions, rinse in cold water and drain well. Tip into a bowl and drizzle with some sesame oil, lemon juice and soy sauce just to stop sticking and give them a little flavour.
Blanch the broccoli and sort your other vegetables.
Make the dressing.
Serve everything on a big platter and let everyone make their own salad. Top each salad generously with the dressing.
Peanut miso chilli dressing
4 T quality peanut butter like Pics, Fix and Fogg
2 T white miso
1 T rice wine vinegar
1 T Japanese soy sauce
1 T maple
1 tsp sesame oil
1 T crispy chilli sauce - see photo for what I’m talking about
1 T lemon juice
2 T water to thin it out
Mix all together.
It may work with another chilli sauce, you might just need to adjust to taste.
100g fresh shiitakes, sliced
1/2 cup dried shiitakes, re-hydrated in boiling water
2 T oil and a little butter
1 T freshly grated ginger
2-3 tsp soy sauce
Heat the butter/oil in a pan and add the ginger and sizzle for about 10 seconds. Add the fresh mushrooms and stir fry until brown and 3/4 cooked, add the re-hydrated mushrooms and stir fry until the mushrooms hot and then add the soy sauce.