Asian Tomato, Broccoli And Buckwheat Noodle Salad Recipe
Ingredients
| 2 to 3 cups broccoli florets, lightly steamed and chilled | ||
| Rice wine vinegar | 1/4 Cup (16 tbs) | |
| Tamari soy sauce | 1/4 Cup (16 tbs) | |
| Ginger | 2 Tablespoon, finely chopped | |
| Garlic | 1 Teaspoon, finely chopped | |
| 1/2 cup roughly chopped green onions | ||
| Toasted sesame oil | 1 Teaspoon | |
| Sun-dried tomatoes | 1/3 Cup (16 tbs), Sun-dried | |
| Red pepper flakes | 1/4 Teaspoon | |
| 1/2 pound dried Japanese buckwheat noodles | ||
| Sesame seeds | 2 Teaspoon, toasted | |
Directions
MAKING
1) In a large portable bowl put steamed broccoli.
2) In another small bowl mix vinegar, soy sauce, ginger, garlic, green onions and sesame oil.
3) Transfer the mixture over the broccoli. Add tomatoes and red pepper flakes to make the salad spicy.
4) In a large pot boil slated water, add noodles to it and follow package directions to cook.
5) Drain the noodles and rinse under cold running water.
6) Mix in the broccoli-tomato mixture.
7) Sprinkle sesame seeds over it.
8) Toss gently.
9) Cover and pack in a picnic basket.
SERVING
10) Serve cold.
1) In a large portable bowl put steamed broccoli.
2) In another small bowl mix vinegar, soy sauce, ginger, garlic, green onions and sesame oil.
3) Transfer the mixture over the broccoli. Add tomatoes and red pepper flakes to make the salad spicy.
4) In a large pot boil slated water, add noodles to it and follow package directions to cook.
5) Drain the noodles and rinse under cold running water.
6) Mix in the broccoli-tomato mixture.
7) Sprinkle sesame seeds over it.
8) Toss gently.
9) Cover and pack in a picnic basket.
SERVING
10) Serve cold.
Chef
