Quick and Easy Buckwheat Noodle Salad
Ingredients
- 2 Tbsp. sesame seeds black or brown
- 1 Tbsp. cold-pressed sesame oil sub with olive oil
- ¼ tsp. toasted sesame oil
- 1 Tbsp. tamari
- 2 tsp. maple syrup or honey
- juice of 1 lime
- 2 cloves garlic finely minced
- ½ - 1 tsp. crushed chili flakes to suit your taste
- ¼ tsp. fine salt
- 2 medium cucumber about 450g / 1lb
- 2 spring onion
- 1-2 handfuls cilantro leaves and tender stems only
- 170 g / 6oz. buckwheat noodles or your favourite flat noodle
Directions
- In a small skillet over medium heat, toast sesame seeds until fragrant. Remove from heat and let cool.
- Whisk together the sesame oils, tamari, sweetener of choice, lime juice, garlic and chili flakes.
- Slice cucumbers in half lengthwise, then into half circles on the diagonal. Slice the spring onion into strips lengthwise, including the green tops, and add to the cucumbers. Sprinkle with ¼ tsp. fine salt and toss well to coat. Pour half the dressing over and toss well to coat. Taste and adjust seasoning as desired. Set aside.
- Bring a medium pot of water to the boil. Add salt and the noodles, cook stirring occasionally, until the noodles are tender (cooking time greatly differs between noodles so check the package directions). Drain and rinse very well. Pour the remaining sauce over top and mix to combine. Add the cucumbers mixture, top with cilantro and serve.
Notes
Serves 3-4
