Name: Buckwheat and greens salad with warm sesame dressing
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 200 gram buckwheat noodles; 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; 200 gram green beans, trimmed and cut in half; 1 tablespoon sesame oil; 1/4 cup olive oil; 1 red onion, finely sliced; 2 centimetre piece of ginger, peeled and sliced finely; 1/4 cup water; 1/4 cup soy sauce; 1/4 cup sweet chilli sauce; 2 tablespoon toasted sesame seeds

Ingredients

200 gram buckwheat noodles

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

200 gram green beans, trimmed and cut in half

1 tablespoon sesame oil

1/4 cup olive oil

1 red onion, finely sliced

2 centimetre piece of ginger, peeled and sliced finely

1/4 cup water

1/4 cup soy sauce

1/4 cup sweet chilli sauce

2 tablespoon toasted sesame seeds

Method

1.Cook the buckwheat noodles in plenty of water for 3-4 minutes or according to packet directions. Drain well and set aside.

2.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

3.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 for1-2 minutes until glossy and bubbling.

4.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. 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. – Jo Wilcox
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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