2 cups of Asian noodles- I use ‘soba’ buckwheat noodles but any long think Asian style noodle is fine.
3 cups of shredded salad vegetables. This can include grated carrots, cucumber cut in to thin matchsticks, finely shredded purple cabbage, snow peas, mushrooms or other vegetables of choice
¼ cup sesame seeds
1 cm cube of grated ginger
1 clove of garlic, minced, or 2 tablespoons red onion finely sliced
4 tablespoons of vinegar or lemon juice
2 tablespoons of soy sauce
2 teaspoons of sesame oil
Directions
Cook noodles according to directions. When cooked, run noodles under cold water to cool and set aside to drain.
Shred or grate all salad vegetables and mix with cold noodles in a large bowl.
Lightly toast sesame seeds in a frying pan or by spreading them on a baking tray under the grill. Keep stirring them during heating as they can burn quickly.
Make the dressing by combining in a small bowl or jar the minced ginger, vinegar, soy sauce, sesame oil and garlic. Adjust to suit your tastes and then mix through the noodles and salad.
Top with sesame seeds. Serve alone or with leftover meat or bean patties.
