Sesame Noodle and Watercress Salad

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SESAME NOODLE AND WATERCRESS SALAD

 

This is an ideal dish for a quick lunchtime snack. It’s packed with many of

the nutrients that you need in a day. We’ve used buckwheat soba noodles in

this recipe for extra flavour and colour but egg noodles or thick udon

noodles would be good, too.

 

225 g dried buckwheat soba noodles

2 tbsp light soy sauce

2 tbsp sesame oil

4 tbsp sake (Japanese rice wine) or dry white wine

2 tsp caster sugar

8 fresh mint leaves

1 large firm mango, halved, stoned and peeled

80 g watercress, stalks removed

2 tbsp sesame seeds, toasted

squeeze of lime juice

 

Cook the noodles in a pan of lightly salted boiling water according to the

packet instructions, then drain and plunge immediately into cold water to

refresh and halt the cooking process. Put the soy sauce, sesame oil, sake

and sugar in a small pan and heat gently. Remove from the heat, stir in the

mint. Set aside and allow to infuse.

Meanwhile, cut the mango into fine slivers. Drain the noodles thoroughly and

toss with the soy sauce dressing, mango, watercress and half the sesame

seeds. Divide between 4 serving plates and sprinkle over the remaining

sesame seeds. Squeeze over a little lime juice and serve immediately.

 

Serves 4

 

388 kcal p.p.

preparation / cooking : 15 / 5 minutes

 

course : salad

 

source : BBC Vegetarian Good Food April 1999

 

 

 

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