Cold Buckwheat Noodle Salad

This is my adaption of the Michelle Bridges Noodle Salad.

Everybody who tastes this salad, absolutely loves it!

My husband believes this is one of my best ever salads!

INGREDIENTS (Serves 3)

Dressing

2 Tbsps Mirin

2 Tbsps Rice Wine Vinegar (or white wine vinegar with a sprinkle of sugar)

2 Tbsps Soy Sauce

1 Garlic Clove, crushed

1 Tbsps Ginger, finely grated

1 Tbsp Sesame Oil

*180g dried buckwheat soba noodles, cooked according to package directions, rinsed under cold water and drained (approx 4 minutes)

*1 Bunch of Asparagus, blanched and cut into 2cm lengths

1 Red Capsicum, seeded and julienned

1 Lebanese Cucumber, halved length ways and sliced thinly

3 Shallot Stems, thinly sliced

1/2 Cup of Coriander, coarsely chopped

Freshly Ground Pepper

* See note below for time saving method

METHOD

To make dressing, combine all ingredients in a jar or small bowl.

Place noodles, capsicum, cucumber, shallots, and asparagus in a salad bowl, mix gently until well combined.

Allow to chill in the fridge for at 10 minutes before serving.

Just before serving, add dressing and toss to coat.

Season with freshly ground pepper, and garnish with coriander.

This salad is great at a BBQ, or simply served with fish or chicken for a great midweek dinner!

* Note Cook asparagus in a saucepan of boiling water for 2 minutes. Remove with a slotted spoon and cool under cold water. Cook the noodles in the asparagus water according to packet directions.