Aromatic noodle salad

To start // Grab a handful of buckwheat soba noodles (or rice of you want to go GF) and cook in rapidly boiling water for a few minutes. Make sure they are al dente and strain/rinse in cold water (this is important because they continue cooking/absorbing water- no one likes a soggy noodle). Once cool, dress in sesame oil to help separate noodles and season with salt.

Veg veg veg // whatever you have that’s fresh and can be served raw, julienned (raw veg is always tastiest in skinny/shreddy bits) we use; snow peas, red cabbage, broccolini, beetroot, radishes and baby spinach- but anything goes. Hot tip- we use shredding graters/or spiralizing fittings on our food processors- saves a little time.

Dressing // tablespoon wasabi paste, teaspoon finely chopped/minced fresh garlic, same with ginger (use a microplane for fresh ginger if you have one) two times tablespoon maple syrup, three times tablespoon vinegar (white, apple cider or rice) salt to taste, big squeeze of lemon, or two if it needs it.

Toss all this together- keep adding salt as needed plus some chopped up mint/coriander and spring onions…. Add in some fresh chilli or sriracha if you like things spicy.