Buckwheat Noodle Salad with Asian Dressing

This Buckwheat Noodle Salad has been a really tasty lunch option, that is easy to make and I have taken to BBQs as a great vegan option.

It’s very versatile – as you can have a different dressing and make it more Mediterranean and add feta cheese.  The Buckwheat Noodle Salad part can always stay the same – but you can change all the vegetables depending on what is in season.  I was making it with purple sprouting broccoli, peas, radishes, and asparagus…  But you can choose!

If you want to add more protein, add feta cheese as I mentioned above or tofu keeps in with the Asian theme, and this can be pan-fried in sesame oil to add more flavour and crunch.  As a non-veggie option, I have also used chicken too.

Buckwheat Noodle Salad with Broccoli and Green Beans

Ingredients, Serves 2

150g Buckwheat Noodles
1/2 t½. olive oil
150g broccoli florets and green beans
½ Pak Choy, finely shredded
½ fennel bulb finely sliced
½ cucumber halved lengthways, seeds scooped out and chopped
2 spring onions
½ ripe avocado
1 handful of fresh greens – watercress, spinach, etc.
2 handfuls of fresh herbs – parsley, coriander basil, etc., finely chopped.

Preparation

Cook the buckwheat noodles in a pan of boiling water, and check packet instructions (between 4-6 minutes).  Make sure you use forks to tease the noodles apart during cooking!

When the noodles are cooked, drain and rinse under cold water immediately.  Drain very well, lightly squeezing to remove the water.  Then dress in a little olive oil and set aside in a bowl.

Using the same pan, steam the broccoli florets and green beans (or other vegetables) for about 4 minutes, until tender.

Add all the raw vegetables, spring onions and avocado to the noodles with the green leaves and the broccoli.  Mix together well and dress with your favourite dressing or with the Asian Ginger Dressing.