Ian Lai
urban agriculture consulting
 
                   
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Cold Buckwheat Noodle Salad

  • 4 portions buckwheat noodles
  • 2 persimmons cubed
  • 2 deep fried tofu pouches sliced
  • 1 bunch watercress – coarsely chopped
  • 1 bunch cilantro – coarsely chopped
  • 2 green onions sliced
  • 2 tablespoons chili sauce
  • ¼ cup rice vinegar
  • ¼ cup orange juice concentrate
  • ½ cup olive oil
  • ½ teaspoon sesame oil
  • ½ teaspoon togarashi
 

Make dressing by adding chili sauce, vinegar, orange juice concentrate, togarashi, sesame oil and olive oil

Keep in a large mixing bowl

Cook buckwheat in a pot of salted water until tender

Strain and chill under cold running water until noodles are cool

Add to dressing and toss coating the noodles

Mix in watercress, cilantro, green onions and deep fried tofu and serve

 

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