Buckwheat Soba Noodle Salad

Simple, refreshing salad. You can use it as sides or on it’s own as a meal.

Its basically a dish I throw in whatever left over salad greens I find in my fridge 😊

I added basil and finely sliced lettuce since I had left over in the fridge.

You can eat this cold so keep any leftovers in fridge. It’s still good the next day.

Ingredients: Serves 3
1/4 cup rice vinegar
1 teaspoon sugar
1/2 tbsp peeled and finely grated fresh ginger
1 tbsp honey
2 tbsps light soy sauce
1 tsp toasted sesame oil
2 tsps chili sauce or Sriracha
1/4 cup olive oil
180g buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
1 carrot, peeled and grated on box grater
1 red bell pepper, seeded and julienned (optional)
1/4 cucumber, peeled and grated on a box grater (optional)
3 scallions, thinly sliced
1/4 cup chopped fresh cilantro

Directions:
1. Whisk together the vinegar, sugar, ginger, honey, light soy sauce, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the olive oil until the dressing is emulsified.

2. Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.