A super easy salad that can be easily adapted to what you have in your fridge or any other toppings you feel like having. I love vinegar and I have been eating a lot of pickled veggies lately. So for this, I pickled some radish in red wine vinegar to add a pop of color. You can also use pickled ginger instead. To keep it simple I just added avocado, a 6 minute egg, cucumber and edamame. This is great to take to lunch the next day too.
This recipe serves 2.
For the miso & sesame dressing:
1 teaspoon of red miso
1 tablespoon of minced ginger
4 tablespoons of sesame oil
3 tablespoons of soy sauce
1 1/2 tablespoons of agave syrup or honey
1 clove of garlic, minced
Juice of 1 lime
1 teaspoon of chili oil
For the salad:
200grs of noodles of your choice (I used a gluten free variety, made with brown rice & amaranth)
½ a cucumber, thinly sliced
A bit of pickled radish (I pickled my own in red wine vinegar, hence the color , with a bit of salt, sugar and chili), you can also use pickled ginger.
150gr of cooked edamame beans
1 avocado, thinly sliced
1 tablespoon of Togarashi
1 tablespoon of black sesame seeds
To make the dressing, just place all of the ingredients in a bowl and whisk until it emulsifies. Set it aside.
For the soft boiled egg, place it in a saucepan and add boiling water. Let it cook for 6 minutes over medium heat. Then rinse it under cold water to stop the cooking. Peel it and set it aside until serving.
Cook the noodles as instructed on the package. Then rinse them under cold water to stop the cooking. Drizzle a little bit of sesame oil so that they don’t stick.
Divide the noodles over two bowls. Add the avocado, edamame, cucumber, radish and egg. Sprinkle some togarashi and black sesame seeds on top. Serve with the miso & sesame dressing. Enjoy!
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