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Round 2, 2013

PREPARED EXCLUSIVELY FOR

Female Weight Loss Regular Plan

Heather Carver

Buckwheat Noodle Salad

Serves: 2 | Prep time: 20 min | Cooking time: 15 min | 266 Cal per serve Try buckwheat noodles for a twist on your regular noodle salad. If you arent a fan of nori and all things seaweed-y, simply leave it out.

Ingredients
3 Eggs (177g) 90g Buckwheat Noodles 1 Carrot (140g) 1 Zucchini (250g) 150g Chinese Cabbage 1/2 Red Capsicum (70g) 1 Nori Sheets (3g) 3 Teaspoons Rice Wine Vinegar (15g) 3 Teaspoons Reduced Salt Soy Sauce (15g) 1/2 Teaspoons Gochujang (5g) 1 Teaspoons Sesame Seeds (5g) Nutritional Information (per serve*)

Preparation Tips
Cut the carrot and cucumber in half lengthways then slice thinly on the diagonal Shred the cabbage Thinly sliced the capsicum Roll up the nori sheet and use sharp scissors to cut into thin strips

Calories
Protein Fat Total Fat Saturated Carbohydrates

266 Cal
18.1g 11.2g 2.7g 19.7g 19.0g 462.7mg * This recipe has 2 serves.

Method
1. Bring a large saucepan of water to the boil. Add the eggs. Cook for 8 minutes. Drain and set aside the eggs to cool. Peel and coarsely chop. 2. Meanwhile, cook the noodles in a large saucepan of water following packet directions, adding the carrot and zucchini in the last minute of cooking. Drain. Transfer to a large bowl and set aside to cool slightly. 3. Add the cabbage, capsicum and half the nori to the noodle mixture. Combine the soy sauce, vinegar and gochujang in a small bowl. Add to the noodle mixture. Toss gently to combine. Divide between serving bowls. 4. Top with the egg and sprinkle with the sesame seeds and remaining nori.

Sugars Sodium

Mish Tips
Nori sheets are sheets of roasted seaweed and have become more commonplace in our diets thanks to food court nori rolls. You will find nori sheets in your supermarket wherever the Japanese ingredients are found.

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