Grilled Broccoli & Miso Noodle Salad

Ingredient

1 head of Broccoli, cut into chunks
3tbs Miso
2tbs mirin
2tbs rice vinegar
2tbs brown sugar
2tbs hot water
2tbs sesame oil
1 pack Coles Wellness Road Brown Rice Noodles with Chia
3 spring onions, sliced thinly
2 carrots, cut into matchsticks
200g Edamame, out of pod
50g pickled ginger, sliced thinly
2 Nori Sheets, toasted over a flame into 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