Grilled Broccoli and Miso Noodle Salad
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Grilled Broccoli and Miso Noodle Salad
Ingredients
1 head of Broccoli, cut into bitesize pieces
3 tbs white miso
2 tbs mirin
2 tbs Coles Rice Wine Vinegar
2 tbs Coles Brown Sugar
2 tbs hot water
2 tbs sesame oil
1 pack Coles Wellness Road Brown Rice Noodles with Chia
3 spring onions, sliced thinly
2 carrots, peeled and cut into matchsticks
200g frozen edamame, thawed and removed from pods
50g pickled ginger, shredded into thin strips
2 Nori Sheets, toasted over a flame until crunchy
50g sesame seeds
Method
Heat a BBQ or griddle pan until it begins to smoke. Drizzle the broccoli with oil and season with salt. Add the BBQ or griddle and cook until charred and cooked through.
Cook the rice noodles according to the back of packed instructions. Once cooked refresh in cold water to stop the cooking and stop the noodles sticking.
In a bowl combine the miso, mirin, rice vinegar, brown sugar, water and sesame oil, whisk until smooth.
Once the broccoli is cooked add to a bowl with the noodles, spring onion, carrots, edamame and the dressing. Mic together until everything is evenly coated in the dressing.
Serve in a large bowl. Top with pickled ginger, sesame seeds and flaked nori.
Recipe by Michael Weldon
