Components
- 50 grams of bifum (Eastern rice meat)
- Half a tea cup of roasted turkey, shredded
- Half of a Japanese cucumber
- One spring roll
- 1 tablespoon of unsweetened peanut butter
- 1 tablespoon of lemon broth
- One tablespoon of soy sauce
- peppercorns as desired
Setup mode
- Put the bifum in a bowl and pour boiling water over it. Soak for 5 minutes to cook. Strain through a sieve and rinse under cold running water to cool and stop the cooking process. Allow the water to run thoroughly while you prepare the other ingredients.
- Rinse and dry the cucumber and chive stalk. Trim off the ends of the cucumber. Using a vegetable slicer, create thin cucumber strips up to the seeds. Cut the green section of the chive diagonally.
- In a small glass jar with a lid, combine peanut paste, lemon broth, and soy sauce. Seal the jar and shake thoroughly to blend.
- Place the noodles on a plate (or in separate bowls). Top with the sliced turkey and cucumber strips. Sprinkle with chopped chives and sweet pepper slices. Drizzle with the sauce and serve immediately.
Note: To bring the salad to work from Marmite, cover it with plastic wrap and place the dressing in a glass container. Store both in the fridge and add the dressing to the salad just before eating.
