Almond Sesame, Mushroom Buckwheat Noodle Salad


A big hearty bowl of goodness. A simple take on a traditional Japanese salad I get with from my local sushi restaurant. This sesame noodle salad dressing has taken me a while to perfect, to make completely plant based, it's still got that creamy, salty and sweet taste to accompany the crunchy fresh veggies and noodles! 


1 packet buckwheat noodles

1 cup sliced button mushrooms

1 cup sliced porcini mushrooms

1 cup snow peas sliced

1 cup green beans roughly chopped

1 cup cooked brown rice 


Almond Sesame Dressing:

1/2 cup almond butter

1/4 cup roasted sesame oil

1/4 cup tamari 

2 garlic cloves diced and soaked in lemon juice 

1 teaspoon date paste

1/3 cup filtered water 

pinch of salt



1 Bring a medium sized saucepan to the boil with 2 cups of water, add in one packet of buckwheat noodles, and cook as directed or until soft.

2 Cook 1 cup of brown rice to 3 cups of water over a medium heat in a separate saucepan, allow to cook for around 30-40 minutes or until soft

3 Strain both the rice and the noodles and allow to cool before adding to the salad

4 Prepare all veggies as directed

5 In a large fry pan add in a tablespoon of olive oil and a few thyme leaves, add in the mushrooms with a little bit extra oil and stir fry with a pinch of salt on a medium heat until softened, and they have the aroma of the thyme.

6 To make the dressing, combine all ingredient into a blender or food processor and blitz until you have a smooth creamy consistency. Depending on the thickness of the almond butter, don’t be afraid to add more water to make it runnier.

7 Taste and season to your liking

8 Once all the elements are prepped, Combine them into a large serving dish, either in separate sections or mix all together.

9 Serve with the sesame dressing and you’re good to go!