|
 Recipe:
Sesame Noodle SaladBuckwheat
noodles with various vegetables and sesame oil make a delicious,
protein-packed Asian noodle salad.
| Yield |
4 servings |
| Time |
10 minutes |
| Tools |
- medium saucepan
- colander
- grater
- small bowl
- whisk
- large bowl
- wooden spoon
|
| Ingredients |
- 5 oz buckwheat noodles
- 2 T sesame oil
- ¼ c soy sauce or Braggs
- ¼ c rice vinegar
- ½ c cucumber
- 1 c carrots
- 6 large radishes
- 3 green onions
- 2-4 T gomashio
|
| Directions |
Cook noodles for about 8 minutes, until just tender. Drain and rinse
under cold water. Meanwhile, seed the cucumber, grate the cucumber
and carrots, and slice the radishes and green onions.
Whisk together the sesame oil, soy sauce, and vinegar, then toss
with the noodles. Add vegetables, toss, and garnish with gomashio. |
| Notes |
 Adapted from
How it all
vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer.
Buy it:
Amazon.com |
Amazon.co.uk
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