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Member recipe

Buckwheat noodle salad

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Serves 2

Refreshing light snack - perfect for summer pinics

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  • 125g buckwheat noodles
  • 2tbsp walnut pieces
  • 1tbsp vegetable or olive oil
  • 60g fresh shiitake mushrooms (stalks discarded, caps thinly sliced)
  • Spring Onions - chopped
  • Sesame dressing:
  • 1tbsp white wine vinegar
  • half-tsp of sesame oil
  • 2tbsp vegetable oil
  • 2cm piece of ginger (peeled and finlyl grated)
  • 1 small red chilli (seeded and finely chopped)


    1. Cook the noodles according to the packet instructions. Drain well, then rinse under cold running water. Drain well and place in bowl
    2. Put a frying pan over a high heat, add the Walnuts and dry fry for 2-3 mins, remove, leave to coole and roughly chop
    3. Heat the oil in the same pan, add the mushrooms and saute for about 2-3 mins or until tender. Add them to the walnuts and some chopped spring onions and mix togeher.
    4. To make the dressing - put the vinegar, sesame oil and vegetable oil in a small bowl and whisk until combined. Stir in the ginger and chilli, then drizzle over the noodles.

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