Buckwheat Noodle Salad with Peanut Lime Dressing 
Serves 2-3



Cold noodles are a winner for lunch. Make them warm the night before, lather with dressing and then pot ready for lunchtime the next day. This is such a simple dish and foolproof too. 





- 2 portions of buckwheat noodles (we like King Soba)
- 1 big handful of finely chopped carrots (or grated for speed)
- 1 beetroot, finely chopped (or grated for speed)
- 1 big handful of shredded cabbage – red gives great colour
- 1 bulb fennel, finely chopped
- Handful radishes
- 3 spring onions, finely sliced
- 1cm ginger, finely chopped


- 1 garlic clove, roasted first 
- 4 tablespoons good quality sesame oil
- 2 tablespoon of Tamari (gluten-free soy sauce) 
- Juice of 1 small orange and zest of hald
- 2 tablespoons crunchy peanut butter
- 2 tablespoons honey
- Big pinch of quality sea salt and pepper


- Fresh herbs (coriander/mint/chives/basil or Thai basil) 
- Small handful of any nuts or seeds (cashews, peanuts, almonds, sesame seeds, sunflower seeds, poppy seeds). Roasted cashews are my favourite.