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Buckwheat noodle salad
Serves 2
Easy
Total time:
Refreshing light snack - perfect for summer pinics
Skip to ingredients
- 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)
Method
step 1
Cook the noodles according to the packet instructions. Drain well, then rinse under cold running water. Drain well and place in bowlstep 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 chopstep 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.step 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.
