For the noodle salad
200g/7oz buckwheat or rice noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking
200g/7oz red radishes, washed and quartered
½ cucumber, halved lengthways, de-seeded and chopped
1 small handful black sesame seeds or toasted sesame seeds
fresh coriander sprigs, to garnish
For the sesame soy dressing
3 tbsp gluten free soy sauce
3 tbsp toasted sesame oil
3 tbsp Chinese black rice vinegar or balsamic vinegar
Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour.
For the dressing, combine all of the dressing ingredients together in a small bowl.
To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds.
Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately.
Recipe adapted from: Good Food