Buckwheat Noodle Salad

  • 60ml plus 30ml rice vinegar
  • 1 tsp sugar
  • 2 tbsps peeled and finely grated fresh ginger
  • 15ml honey
  • 30ml tamari
  • 10ml toasted sesame oil
  • 10ml chilli sauce
  • 60ml rapeseed oil
  • 350g buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
  • 1 carrot, peeled and grated on box grater
  • 1 red pepper, seeded and julienned
  • 1/4 English cucumber, peeled and grated on a box grater
  • 3 spring onions, thinly sliced
  • 30 chopped fresh coriander leaves
1) Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chilli sauce in a large bowl until combined. Slowly whisk in the rapeseed oil until the dressing is emulsified.

2) Add the noodles, carrot, pepper, cucumber, spring onions and coriander.

3) Gently mix to combine and serve.

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