Miso-Orange Courgetti Salad

• Produce

  • 1 Bell pepper
  • 1 Chilli, red
  • 1 handful Coriander, fresh
  • 1 clove Garlic
  • 1/2 Orange, small
  • 3 Radishes
  • 2 Spring onions

• Condiments

  • 1 tbsp Miso paste
  • 2 tbsp Soy sauce, dark
  • 2 tsp Sugar or maple syrup, raw

• Pasta & Grains

  • 120 g Rice vermicelli noodles, dry

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar or rice vinegar
  • 3 tbsp Olive oil
  • 1 tbsp Sesame oil, toasted

• Other

  • 300g pre-cut courgetti (or ~2 medium courgettes peeled into ribbons

Found on topwithcinnamon.com

Description

Ingredients

• ~120g dry rice vermicelli noodles (about 2 nests)
• 300g pre-cut courgetti (or ~2 medium courgettes peeled into ribbons)
• 1 bell pepper, seeds removed, cut into thin strips
• 1 red chilli, seeds removed, finely chopped
• handful of fresh coriander, chopped
• 2 spring onions, finely sliced
• 3 radishes, finely sliced
• ½ a small orange, juiced
• 2 tsp raw sugar or maple syrup
• 1 tbsp miso paste
• 1 clove of garlic
• 2 tbsp dark soy sauce (or tamari if needed)
• 1 tbsp toasted sesame oil
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar or rice vinegar

Directions

• Whisk all the dressing ingredients together until the sugar has dissolved OR place the dressing ingredients into a jar, seal with the lid and shake until the sugar has dissolved.
• Place the rice noodles into a large dish and cover with boiling water. Leave to sit for 5 minutes then drain.
• Toss the noodles, courgetti, bell pepper and chilli together with the dressing. Top with the coriander, spring onion and radish.