This lovely light buckwheat noodle salad is easy to prepare and full of fresh Asian flavours. Use any veggies you have on hand and serve it warm or cold – perfect for packed lunches.


  • ½ packet buckwheat noodles

  • ½ cup daikon, julienned or spiralized

  • ½ cup carrot, julienned or spiralized

  • ½ cup zucchini, julienned or spiralized

  • 1 Tbsp sesame seeds, toasted

  • ½ cup smoked tofu, cut into slices

  • 1 sheet toasted nori seaweed, shredded

  • 2 Tbsp dried arame seaweed, soaked in water until soft

  • 1 spring onion, sliced

  • 2 Tbsp chopped fresh coriander, to garnish *optional

  • Dressing 

  • 1 Tbsp sesame oil

  • 1 Tbsp honey

  • 2 Tbsp apple cider vinegar

  • ½ cup tamari

  • 1 tsp dried chilli *optional


  • 1.

    For the dressing: mix together tamari, vinegar, mirin, chilli and sesame oil

  • 2.

    Cook the buckwheat noodles according to the instructions on the packet. Drain, then pour over half the dressing and set aside

  • 3.

    Pile the zucchini, carrot, daikon and noodles in to a bowl and add arame and smoked tofu then pour over the rest of the dressing and gently mix

  • 4.

    Top with nori, toasted sesame seeds and spring onions

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