Miso & Tamari No-Chicken Salad

Miso & Tamari No-Chicken Salad

This colourful, crunchy salad bowl will perk up any lunchtime and keep you feeling fuller for longer. High in protein, fibre and low in fat, pack it up in your favourite lunch box, cover and refrigerate until ready to eat.
Total Time
20 Minutes
1 tbsp of vegetable oil
½ x 280g bag Dopsu No-Chicken pieces, thawed
1 tbsp of sesame seeds
1 tsp of black sesame seeds
3cm piece of fresh root ginger, finely grated
1 clove of garlic, crushed
1 tbsp of miso paste
2 tbsp of tamari or dark soy sauce
1 tsp of sesame oil
75g of frozen edamame beans
2 spring onions, trimmed
6 radishes, trimmed
75g of sugar snap peas or mange tout
1 small red pepper, cored
1 carrot
70g of mixed salad leaves
1 tsp of sesame oil
2 wedges of fresh lime sprinkle of black sesame seeds, to serve
Step 1

Heat the oil in a wok or frying pan, add the sesame seeds and No-Chicken pieces and stir fry until golden. Stir in the ginger and garlic and cook for a further 30 seconds.

Step 2

In a small jug whisk together the miso paste, tamari sauce and sesame oil with 2 tablespoons of water. Add half the mixture to the No-Chicken and stir to coat. Set aside to cool.

Step 3

Cook the edamame beans in boiling water for 2 minutes, drain and rinse in cold water. Thinly slice the spring onions, radish, mange tout and peppers and cut the carrot into matchstick strips.

Step 4

Heap the salad leaves into 2 bowls top with the edamame beans and sliced vegetables – arrange them in sections if you like – then finally add the No-Chicken. Drizzle over the remaining tamari dressing and serve with the wedge of lime.

Recipe courtesy of Dopsu.com

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