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.
For the dressing: mix together tamari, vinegar, mirin, chilli and sesame oil
Cook the buckwheat noodles according to the instructions on the packet. Drain, then pour over half the dressing and set aside
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
Top with nori, toasted sesame seeds and spring onions
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