Miso
1/2 tablespoon sesame oil
1/4 cup white wine vinegar
2 tablespoons soy sauce (shoyu)
1 tablespoon lemon juice
Thinly sliced onion
2 cloves garlic, minced
Salad
650g chicken thighs cut into cubes
2 cloves garlic, mashed
2 tablespoons sweet pepper sauce
600g whole wheat spaghetti
1 carrot
1 yellow bell pepper, sliced
1 tablespoon olive oil
250g cooked asparagus, cut into pieces
1 small apple, diced
2 tablespoons toasted sesame seeds
Miso
1/2 tablespoon sesame oil
1/4 cup white wine vinegar
2 tablespoons soy sauce (shoyu)
1 tablespoon lemon juice
Thinly sliced onion
2 cloves garlic, minced
Salad
650g chicken thighs cut into cubes
2 cloves garlic, mashed
2 tablespoons sweet pepper sauce
600g whole wheat spaghetti
1 carrot
1 yellow bell pepper, sliced
1 tablespoon olive oil
250g cooked asparagus, cut into pieces
1 small apple, diced
2 tablespoons toasted sesame seeds
Miso
Mix all the ingredients and reserve
Salad
1
Baste the chicken with garlic and sweet pepper sauce. Reserve
2
Cook the spaghetti in boiling water, then drain it
Sliced carrot and bell pepper into thin strips
Heat a skillet with olive oil and cook the chicken from all sides
Add asparagus and sauté for one minute
Add spaghetti
3
In a salad bowl, mix apple, carrot, bell pepper, and above it place cooked spaghetti with hot chicken
In the end add miso and toasted sesame seeds.
