This salad is a hit at outdoor summer/ fall picnics, or as a bring-to-work lunch. This makes 4-6 servings
4 bundles of Buckwheat noodles (I prefer the 100% buckwheat you can buy at health food stores )
2 tbsp of soy sauce (.5 tbsp for tofu/protein marinate
1 tbsp of rice vinegar
1 tbsp of sesame oil (.5 for tofu marinade)
2 tsp of sunflower oil
shredded nori (or cut up roasted nori into flakes
2 stalks of green onion chopped.
One firm tofu (or protein of choice)
5-6 Dried shiitake mushrooms
Start by preparing your protein. I like to use tofu, cut into bit size pieces, marinate it with some soy sauce or black bean sauce and bake for 20 minutes at 350. Turning on other side half way.
To prepare the dried mushrooms, boil 1.5 cups of water and pour into bowl with dried shiitake mushrooms. Let them soak for twenty minutes until they’re plumped and softened. Squeeze access water and chop thin strips.
Boil buckwheat noodles according to directions. Pour 1tsp of sunflower oil into water. Drain in cold water and put the rest of sunflower oil to avoid sticking. Pour rice vinegar, sesame oil and soy sauce on noodles. Add green onion, nori, mushroom and tofu and mix. If you’re bringing to a picnic, add green onion before serving.