Serves 1
For the dressing:
1 tsp fresh ginger, finely grated a pinch of ground black pepper juice of 1⁄2 a lime
1 tsp sesame oil
2 tsps cashew butter
a pinch of sea salt
1⁄2 tsp tabasco sauce (optional)
1⁄4 a red chilli pepper, finely chopped
for the salad:
90g cooked noodles (30g dry weight) of your choice (use gluten free noodles if preferred)
40g red cabbage, finely sliced
40g shelled edamame beans
1⁄4 a red bell-pepper, finely sliced
40g cucumber, cut into matchsticks
30g carrot, spiralised
100g cooked chicken breast
10g cashews
1 tbsp fresh coriander, finely chopped
Method:
Place the dressing ingredients in a bowl and stir well until thoroughly combined. Add 1 tbsp cold water to the dressing and stir well until creamy.
Add the cooked noodles and stir to coat.
Assemble all of the ingredients in a bowl. Serve.
Store any leftovers in an airtight container and refrigerate for up to 1 day.
Per serving:
553 calories, 25g fat, 48g carbs, 34g protein