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Nutritional value

	100g	1 meal
Energy (kcal)	76	254
Energy (kJ)	326	1077
Carbohydrates (g)	16.7 g	55.1 g
of which sugars (g)	3.0 g	10.0 g
Fats (g)	0.5 g	1.8 g
of which saturated fatty acids (g)	0.1	0.2
Proteins (g)	2.4 g	7.8 g
Salt (g)	1.0 g	3.3 g

30 min

254 kcal

Miso-Noodle Salad with Mashed Cucumber

Lactose-Free Vegetarian

600 and less kcal per portion. A quick and easy miso-noodle salad with beaten cucumber packs the flavors. Miso paste, a traditional Japanese spice, gives the dish a special taste.

Utensils: Knife, Cutting board, Sieve, Pot, Bowl (2 pc)

Allergens: Gluten, Soy protein

Right to your door!

Exact quantities of ingredients delivered to your doorstep.

So great that I can cook homemade meals for my family instead of ready-made food. And with kids around, I don’t have to spend time on menu planning and shopping.

– Jaanika

Preparation

Finely chop the green onion, coriander, ginger and garlic. Slice the champignons and bell pepper into thin slices.

Mash the cucumber with a rolling pin or a bottle of wine, cut into cubes and mix with 1 tsp of salt. Place the cucumber on a strainer to drain the liquid.

Heat a little oil in a pan and fry the champignons and bell peppers over medium heat for 4-5 minutes until the mixture is browned - frying adds a smoky taste to the food. Season with salt and pepper.

Bring the salted water to a boil, add the rice noodles and cook for 3 minutes. When draining, keep some of the boiling water. In a second bowl, mix the miso paste with 1 tsp of sugar - this will make the sauce for the noodles. Add boiling water to the sauce according to consistency you want the sauce to be.