SESAME NOODLE AND WATERCRESS SALAD This is an ideal dish for a quick lunchtime snack. Its packed with many of the nutrients that you need in a day. We've used buckwheat soba noodles in this recipe for extra flavour and colour but egg noodles or thick udon noodles would be good, too. 225 g dried buckwheat soba noodles 2 Tbsp light soy sauce 2 Tbsp sesame oil 4 Tbsp sake (Japanese rice wine) or dry white wine 2 tsp caster sugar 8 fresh mint leaves 1 large firm mango, halved, stoned and peeled 80 g watercress, stalks removed 2 Tbsp sesame seeds, toasted squeeze of lime juice Cook the noodles in a pan of lightly salted boiling water according to the packet instructions, then drain and plunge immediately into cold water to refresh and halt the cooking process. Put the soy sauce, sesame oil, sake and sugar in a small pan and heat gently. Remove from the heat, stir in the mint. Set aside and allow to infuse. Meanwhile, cut the mango into fine slivers. Drain the noodles thoroughly and toss with the soy sauce dressing, mango, watercress and half the sesame seeds. Divide between 4 serving plates and sprinkle over the remaining sesame seeds. Squeeze over a little lime juice and serve immediately. Serves 4 388 kcal p.p. preparation / cooking : 15 / 5 minutes course : salad source : BBC Vegetarian Good Food View my homepage at http://www.xs4all.nl/~westher Join my egroup at http://groups.yahoo.com/group/AFRIKAANSErecepten -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
