Buckwheat Noodle Salad

96

Ingredients:

• Buckwheat Noodles – 200 gms
• Smoked Tofu – 250 gms, firm
• White Cabbage – 200 gms, finely shredded
• Carrots – 250 gms, finely shredded
• Spring Onions – 3, diagonally sliced
• Fresh Red Chilli – 1, deseeded and finely sliced into rounds
• Sesame Seeds – 2 tsp, lightly toasted

For Dressing:

• Fresh Ginger – 1 tbsp, grated
• Garlic Clove – 1, crushed
• Silken Tofu – 175 gms,
• Tamari (Wheat free Soy Sauce) – 4 tsp
• Sesame Oil – 2 tblsp
• Hot Water – 4 tblsp
• Salt

Method:

1. Cook the noodles in a saucepan of boiling water for 4 minutes or according to the instructions on the packet, until soft.
2. To make the dressing, blend the ginger, garlic, silken tofu, tamari, oil and water together in a small bowl until smooth and creamy.
3. Season to taste with salt.
4. Place the smoked tofu in a steamer.
5. Steam for 5 minutes, then cut into thin slices.
6. Meanwhile put the cabbage, carrots, spring onions and chilli into a bowl and toss to mix.
7. To serve, arrange the noodles in serving plates and top with the carrot salad and slices of tofu.
8. Spoon over the dressing and sprinkle with sesame seeds.