Buckwheat And Mixed Greens Salad With Warm Sesame Dressing - cooking recipe

Ingredients

7 oz buckwheat noodles
1 bunch broccolini, cut into florets
1 None zucchini, peeled into ribbons
4 None small bok choy, trimmed, sliced in half lengthwise
7 oz green beans, trimmed, halved
1 tbsp sesame oil
1/4 cup olive oil
1 None red onion, finely sliced
3/4 inch piece fresh ginger, peeled, sliced finely
1/4 cup soy sauce
1/4 cup sweet chili sauce
2 tbsp toasted sesame seeds

Preparation

Cook buckwheat noodles in boiling salted water for 3-4 mins, until al dente. Drain and set aside.
Blanch vegetables in boiling salted water for 2-3 mins, until just tender and bright green. Drain and toss with noodles. Arrange on a serving platter.
Meanwhile, heat sesame oil and olive oil in a frying pan over medium-high heat. Saute red onion and ginger until onion starts to caramelize and soften. Add 1/4 cup water, soy sauce and sweet chili sauce. Simmer for 1-2 mins, until glossy and bubbling.
Pour over noodle salad and toss to combine. Sprinkle with toasted sesame seeds.