Asian Noodle Shrimp Salad

For those of you who think you don’t have time to make a delicious healthy meal, check this out. I made this in around 15 minutes from start to finish. As you’ll see it looks great and to be honest couldn’t be easier. If you’re not partial to shellfish you can add chicken or tofu instead for the added protein. We had this for dinner last night and I figured it would be a good one to pass on to you guys.

Enjoy!

RECIPE:

Serves 2

1 lb wild shrimp P&D’d (peeled & de-veined)

1 tbsp olive oil

1/2 lime – juiced

1/4 tsp white pepper

2 servings Buckwheat noodles (as per the pkt)

1/2 green cabbage – thinly sliced

1/4 cup sugar snap peas – thinly sliced

1/2 large red pepper – thinly sliced

1/4 cup green onion – thinly sliced

1 mango – peeled, cut into medium dice

Miso Dressing:

4 tbsp miso paste

2 tsp apple cider vinegar

1 tbsp organic honey

1 tsp sesame oil

1/4 cup olive oil

water

DIRECTIONS:

Begin by cooking the noodles as per the instructions on the packet

Put all the dressing ingredients in a blender except for the olive oil. With machine running drizzle in olive oil until emulsified. If it becomes too thick add a little cold water to smooth it out. Taste and season.

Preheat a grill pan on medium heat for 1 minute. Toss the shrimp in a bowl with the olive oil, lime and pepper. Sear the shrimp for 2 minutes each side or until pink and firm to the touch.

Meanwhile toss the noodles, veg and cooked shrimp in a bowl with only enough dressing to coat. You should have extra dressing for next time.

Eat straight away or if you have time chill for an hour or for a refreshing meal on a hot summer’s day.

All recipes are made with the finest quality farmers? market whole foods, natural and non-processed ingredients as much as possible.