soba noo­dle salad with greens & seeds - - EAT REAL - serves 4

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.

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