soba noodle salad with greens & seeds
Soba noodles are commonly made with buckwheat or a combination of buckwheat and wheat (check the label if you’re avoiding gluten). Contrary to what you might think, buckwheat is not related to wheat as it isn’t a grass; it is high in essential amino acids and rich in iron and selenium. 250g pkt soba noodles 2 bunches broccolini, trimmed 100g fresh or thawed frozen peas 1 tsp extra virgin olive oil 300g button mushrooms, sliced 1 tbs tamari 12 ⁄ bunch fresh basil, leaves finely shredded 12 ⁄ bunch fresh mint, leaves finely shredded 2 tsp white sesame seeds, toasted 2 tsp black sesame seeds Tatsoi or shiso micro herbs, to serve (optional)
80ml ( 13 ⁄ cup) flaxseed oil 80ml ( 13 ⁄ cup) tamari 80ml ( 13 ⁄ cup) rice wine vinegar 2 tsp sesame oil 1 tsp grated fresh ginger
1 Cook the soba noodles according to the packet instructions. Drain and rinse in cold water. 2 Blanch the broccolini in a large saucepan of boiling water for 1 minute. Add the peas and blanch for 1 minute more, then drain and refresh in a bowl of iced water, then drain again. 3 Heat the olive oil in a frying pan over medium heat. Cook the mushrooms and tamari for 3-4 minutes or until soft and browned. 4 To make the dressing, whisk together the flaxseed oil, tamari, rice wine vinegar, sesame oil and ginger in a small bowl. 5 Combine the noodles, broccolini, peas, mushroom, basil and mint in a large bowl, then add the dressing and gently toss to coat. Garnish with the sesame seeds and micro herb leaves, if using. Alternatively, arrange all the components separately and spoon the dressing over. Serve warm or cold.