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    Buckwheat Noodles with Smoked Salmon

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    Buckwheat Noodles with Smoked Salmon

    Serves: 2


    • 1 teaspoon caster sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon Kikkoman soy sauce
    • 3 tablespoons sesame oil
    • 100g Japanese buckwheat noodles
    • ½ cucumber, peeled and seeded
    • 6 spring onions, finely sliced
    • 150g sliced smoked salmon, cut into fine strips
    • A handful of coriander leaves


    1. Whisk together the sugar, lemon juice, soy sauce and sesame oil.
    2. Add the buckwheat noodles to a pan of unsalted boiling water. Cook for 4-5 minutes in the boiling water, then tip into a colander and cool under the cold tap. Give a good shake, then tip into a mixing bowl and dress with the soy vinaigrette.
    3. Cut the seeded cucumber into long thin strips and mix into the noodles with the spring onions and smoked salmon. Just before you are ready to leave, add the coriander leaves and transfer into small white take-away boxes. Pack with napkins if you are using chopsticks.

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