Summer noodle salad with kimchi dressing

Serves 1-2

INGREDIENTS

¼-1/2 pack Pacific Harvest Red Sea Chicory, rehydrated in warm water for 10- 15mins
1 tablespoon tamari
¼-1/2 teaspoon toasted sesame oil
2 cm piece of ginger, finely grated
Zero 500g Konjac Noodles, rinsed well in cold water and drained
5-6 leaves of Asian Greens, washed well, blanched and drained
1/2 cucumber, spirallised
1-2 tablespoons kimchi
1 boiled egg, shelled and halved
Toasted sesame seeds
1 pack Ceres Toasted seaweed snacks cut into thin strips

METHOD

Place the rehydrated sea chicory in a bowl and combine with the tamari, sesame oil and grated ginger to infuse. Set aside.

Arrange the noodles between two bowls.  

Top each bowl of noodles with the blanched Asian greens, cucumber, kimchi and sea chicory before pouring over the ginger infusion to flavour the noodles.

Complete the bowsl with the boiled egg halves, toasted seaweed snack strips and sesame seeds.

Serve immediately.