Misoba Salad

I love creating my own salads and right now with the holidays right around the corner, salads for lunch are a must, especially with all the sweet treats and delicious food that will be going around.  I’ve been able to shed and keep off all but 5 pounds of my pre-pregnancy weight.  YAY me!  I need to work out to shed the other pounds but it’s been a bit hectic at work and home these past few weeks so I haven’t been able to go to the gym.  AHEMEXCUSESAHEM.  HA!  And while they are excuses, I’m not in a complete rush to bounce back to the gym.  While I cringe at my clothes may fit a bit snugger than usual, they fit again (not at the places I’d like to) and I will eventually get the weight off.  Really, I cherish my sleep (which can be a hit or miss depending on Eva’s mood) so I try to catch up on that because when I don’t I feel miserable and could potentially get sick, especially with the weird weather changes going on.  Anyhow, I always find that salads for lunch help me when watching my weight (maintaining or losing).  It can get tiring and boring to eat salads everyday, so I always try to switch up the ingredients.  One day I’ll have a bad salad with fried chicken strips but load up on the veggies, the next day I’ll do something more simple, the next day I’ll add a fun ingredient like pasta.  And sometimes cafes and restaurants are where I find inspiration to try out new salads.  Oh and Trader Joe’s (you know I couldn’t forget about TJ’s)!

About a month ago, I shared a picture on Instagram of my take of Sweet Green’s Misoba salad.  My sister tried out this salad at their DC location and after she told me about how delicious it was, I knew I had to try to recreate it.  I’m hoping to stop by there (we’re planning to go to DC one day to take Eva and perhaps see the National Christmas Tree at the Ellipse) when I go home for the holidays because their salads look delicious.  Anyhow this salad has everything I love about a salad:  greens, noodles, asian flavors, and a spicy kick.  This is my spin so you know I had to add more veggies than the recipe called for because I’m always trying to get those veggies in.  It was quite tasty.  Hope you enjoy it as much as I did!


Note:  Items in bold are ingredients in Sweet Green’s Misoba salad.  Anything not bolded is an addition I made.


Soba Noodles (These can usually be purchased dry at an Asian Market)
BokChoy, Chopped
Spinach or Salad Mix (I just had spinach on hand)
Broccoli Florets
Carrots, Thinly Sliced
Avocados, Chopped
Bell Peppers, Chopped
Green Onions, Chopped
Cilantro, chopped
Sesame Seeds (The original recipe says seed mix, but I’m not quite sure what’s included in that, but am positive Sesame Seeds are included)


Note:  The dressing is labeled as Miso Sesame Vinaigrette, so I came up with something that would hopefully have the same flavors.

1 1/2 Tbsp Miso Paste
1/2 tsp Sesame Oil
1/4 c Warm Water
1/4 c Grapeseed oil (don’t use Extra Virgin Olive Oil or Olive Oil because you don’t want it to overpower the Sesame Oil.  Use a light flavored oil like Grapeseed or Canola)
Juice of 1/2 Lime
1 tsp Sugar
1 tsp Soy Sauce


Toss salad ingredients together in a bowl minus the Sriracha.  In a mason jar, place all the dressing ingredients in and shake until well incorporated.  Pour dressing ingredients over salad bowl.  Top off the salad with as much Sriracha you’d like.

5 ingredients or less

Actually, this recipe is 5 ingredients.  And that show 5 ingredient fix is alright.  Not the greatest.  The concept is great because sometimes simplicity is really needed when cooking.  However, the following recipe is my dad’s favorite.  It was adapted from the Singaporean Chili Crab recipe but was simplified.  I’ve used shrimp in the recipe, but you can easily use squid or crab.  The key is to briefly fry the shrimp, squid, or crab until about 75% cooked.



1 pound of Shrimp (deveined, headless, shell on)
2 garlic cloves, minced
1 green onion stalk, cut at an angle
1 tsp of chili garlic sauce (or more if you’d like it spicier)
1 tsp of sweet chili sauce


Heat wok with oil.  When the oil is hot, fry shrimp briefly until opaque. Remove shrimp from pan and set aside.

Fry garlic and green onion until fragrant.  Then add the chili garlic sauce and sweet chili sauce into pan.  Stir ingredients together and heat the sauce for a minute.  Put shrimp back in pan.  Toss to coat shrimp with sauce.  Platter the shrimp and serve with rice.

This is a picture of the sauces that I use.  You could use a different brand if you’d like.  For the chili garlic sauce, I suppose you could use sriracha sauce.  However, I feel that sriracha has more heat and not as much of the garlic flavor as this does.  The sweet chili sauce is something I always have on hand for when I cook the frozen eggrolls (that I make).  I typically make eggrolls and freeze them for when I’m lazy or when I’m going out of town for a while and want the hubs to have something easy to make when he gets home from school or work.

See?  Super easy.  And with the sweet chili sauce and heat of the chili garlic sauce you’ll want to keep eating more.

monday night eats

Because the Redskins (the husband has been a diehard fan since birth…I inherited a love for the team after dating him) rarely have a Monday Night game, I decided that I was going to cook some game day eats.  Had a handful of chicken wings on hand, as well as Italian sausage so I made some Asian wings with Sausage and Peppers Sandwich.  Yeah I know the flavor combo is weird, but good food is good food.

ASIAN CRISPY CHICKEN WINGS (adapted by whiteonricecouple, modifications by me in red)


about 2 pounds chicken wings, cut at joints.
1 cup rice flour or all purpose flour.
about 1 cup grape seed/peanut/vegetable oil for frying
2 garlic cloves, crushed or finely minced
1 cup water
2 1/2 teaspoon sugar
1/2 teaspoon salt
1 Tablespoon fish sauce or soy sauce. We highly recommend fish sauce, if  you have it.
1 Tablespoon vinegar
1 Tablespoon garlic chili sauce, tabasco sauce, or sriracha sauce. OR about 2 finely minced thai chilis. Use a little less of these if you want it more mild, or use more if you want it extra spicy!
lots of fresh ground black pepper to taste
1 Tablespoon cornstarch or potato starch


Rinse chicken wings and pat dry. In bowl, add rice flour and fresh ground black pepper and add wings to coat with flour.

Fry wings on both sides till cooked through and golden brown. (I didn’t fry the wings.  I baked them on a cooling rack at 375 degrees F for 15 – 20 minutes.)

For the Sauce: In small bowl, combine cornstarch and about 1 Tablespoon of water until mixture becomes  watery, almost milky consistency. Combine well, then set aside.

In saucepan, add about 1 Tablespoon oil and fry garlic until it becomes slightly golden. Add water 1 cup of water, sugar, salt, fish sauce, chili sauce, vinegar and black pepper. Combine well and allow to slowly come to boil. Once mixture comes to a boil, turn off heat.

Slowly add about 1 Table spoon of cornstarch to the warm sauce mixture until it becomes thick enough to allow sauce to cling to wings. If the first Tablespoon was enough, then do not use the rest.

In separate bowl, add crispy chicken wings and toss with chili sauce.

Top with some sliced green onion and/or cilantro.

Serve with cold BEER. For the kids, juice and water and a little beer.



1/2 onion
1/2 green pepper, sliced into strips
1/2 red pepper, sliced into strips
3 Italian Sausages (I made 3 because I used Zuppa Toscana.  If you’d liket to make more, use more bell pepper and onion)
Red pepper flakes (if you’re using mild or sweet sausages and put as much spice as you want)
Hoagie rolls


Grill sausages for 8-12 minutes (Grill pan on stove).

When done, remove the sausages from the grill, set aside.  Place onions and bell pepper, sprinkle oregano and red pepper flakes and cook until soft.

When the veggies are done, remove from grill and set aside.  Split hoagie rolls and toast on grill.

The food was good.  The Redskins performance?  Not so much.  Maybe next week…  but then again is the year of rebuilding.