Misonoodle­soup

Cycling Plus - - TRAINING CAMP -

“An easy post-ride meal that’s ideal af­ter an evening ses­sion when you don’t want to spend ages cook­ing,” ex­plains Re­nee McGre­gor, per­for­mance di­eti­tian with The Sports Nu­tri­tion Group and au­thor of Fast Fuel: Food for Triathlon Suc­cess ( Nour­ishBooks.com). “The miso paste re­plen­ishes salts lost through sweat while the noo­dles and edamame beans pro­vide both en­ergy-re­plac­ing carbs and tis­sue-nour­ish­ing pro­tein.”

In­gre­di­ents

Serves 1 1 sa­chet miso soup paste 75g egg noo­dles 100g frozen mixed veg­eta­bles 150g frozen edamame beans

Method

Time to make: 8 min­utes Put the paste, noo­dles, veg­eta­bles and beans in a saucepan. Add 400ml boil­ing wa­ter to the pan. Stir over a low heat for 3–5 min­utes, un­til the noo­dles and frozen veg­eta­bles are ten­der and cooked. Spoon into a bowl and serve steam­ing hot.

Nu­tri­tion

Calo­ries 490, carbs 57.4g, pro­tein 32.8g, fats 13.8g

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