This saucy salad is a meal in itself. It’s so easy to prepare and with all those greens, it has to be good for you! The warm dressing has lots of flavour. Add a little extra water if it reduces too much – it’s best when there’s lots of saucy dressing to soak through the noodles.
- 200g buckwheat noodles (available at the supermarket)*
- 1 bunch broccolini or 1 small head of broccoli, cut into florets
- 1 courgette, peeled into ribbons
- 4 small bok choy, trimmed and sliced in half lengthwise
- 200g green beans, trimmed and cut in half
- 1 tbsp sesame oil
- ¼ cup olive oil
- 1 red onion, finely sliced
- 1-2cm piece of ginger, peeled and sliced finely
- ¼ cup water
- ¼ cup soy sauce
- ¼ cup sweet chilli sauce
- 2 tbsp toasted sesame seeds
- Cook the buckwheat noodles in plenty of water for 3-4 minutes or according to packet directions. Drain well and set aside. Blanch the vegetables for 2-3 minutes in boiling water until just tender and bright green. Drain well and toss with the noodles. Arrange on a serving platter.
- Meanwhile, heat the oils in a frying pan and sauté the red onion and ginger until they start to caramelise and soften, then add the water, soy and sweet chilli sauce, then simmer for 1-2 minutes until glossy and bubbling.
- Pour over the noodle salad and scatter with toasted sesame seeds.
* Buckwheat noodles are available in the international aisle of the supermarket. They are sometimes called soba noodles (their Japanese name). These thin noodles made from buckwheat flour are a pale mushroom colour.