Buckwheat noodles with various vegetables and sesame oil make a delicious, protein-packed Asian noodle salad.
|Directions||Cook noodles for about 8 minutes, until just tender. Drain and rinse under cold water.
Meanwhile, seed and grate the cucumber, grate the 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 – read my review.
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