Gochujang nori noodle salad

Bold, fiery, and satisfying, with 25g protein on its own, 44g protein with tempeh.

This dish contains vitamin C from the red pepper, red cabbage and edamame, which boosts the absorption of non-haem iron.

🌶️ For the Dressing:

1 ⅓ tbsp gochujang

2 tsp agave syrup

1 ⅓ tbsp pickling liquid from red cabbage (or use another vinegar: rice vinegar gives a slightly sweeter flavour, apple cider vinegar will work well too)

2 tsp olive oil

2 tsp sesame oil

1 ⅓ tbsp soy sauce

Whisk together

🥬 For the Salad:

2 nests rice noodles, cooked to packet instructions and rinsed in cold water

1 cucumber - sliced or ribboned

3 cups edamame - defrosted in boiling water

1 red pepper - thinly sliced

1 cup red cabbage - finely shredded

2 sheets nori - chopped or torn

🍽️ optional extra

200g tempeh or tofu, cubed and pan-fried until golden

🧂 Toppings:

Sesame seeds

Chopped cashews

Spring onions

🥢 To Assemble:

Cook the noodles and prep your veg.

If using -fry the tofu or tempeh until crispy and golden.

Add all the salad ingredients to a large bowl.

Pour over the dressing and toss to coat.

Top with seeds, cashews, and spring onions.