Getting Started

Find out more

Miso & Peanut Butter Noodle Salad

  • Servings 2
  • Preparation time 15 minutes
  • Cooking time 5 minutes
  • Difficulty Easy

Miso & Peanut Butter Noodle Salad

  • Servings 2
  • Preparation time 15 minutes
  • Cooking time 5 minutes
  • Difficulty Easy

When it comes to IBS, we are interested in kale because of its vitamin C content and because of something called kaempferol. Kaempferol is an antioxidant that has been shown to have a range of health benefits. Both of these nutrients affect the activity of a type of immune cell known as a mast cell. Mast cells release histamine, which increases gut sensitivity. So, anything that calms down those mast cells may help with a sensitive gut! Even though kale is low FODMAP, cruciferous vegetables can act as trigger foods for some people. So it is always a good idea to start with small amounts when introducing new foods to your diet.

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

To make the dressing, combine all the ingredients and mix until smooth. Add enough water to achieve a thick pourable consistency.

2

Cook the soba noodles according to the package instructions (usually 5-6 minutes in boiling water).

3

When the noodles are cooked; strain them, submerge them in cold water and then strain them again thoroughly.

4

To assemble the salad, mix all the ingredients in a large bowl. Add enough dressing to coat everything thoroughly.

5

To serve, divide between two bowls and sprinkle some coriander leaves and toasted sesame seeds on top. Serve with lime wedges on the side.

6

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

Ingredients

For the dressing

2 tbsp of peanut butter

1 tbsp of white miso paste

1 tbsp of soy sauce or tamari

1 tbsp white rice vinegar

2 tsp of sesame oil

20g of fresh ginger, finely chopped

2 tbsp of water

Juice of 1 lime

For the salad

160g of soba noodles (rice noodles also work well).

1 carrot; peeled, halved lengthways and finely sliced

Half of a cucumber, halved lengthways and finely sliced

60g of kale, de-stemmed and finely sliced

8 radishes, finely sliced

1 small bunch of coriander, roughly chopped, plus extra for garnish

Toasted sesame seeds, to garnish

Lime wedges, to serve

Barry McBride

MSc, Clinical Development Associate

  • Added 6 August 2021

Try these next

Never miss a recipe

Subscribe to our newsletter and receive 10% OFF your next purchase

×
Promo

We’ve got a massive 25% off all purchases.
Use Coupon: AUTUMN at the Checkout!

Offer valid until midnight Sept 20th

Cart
There are no products in the cart!
0