Buckwheat And Mixed Greens Salad With Warm Sesame Dressing

• 7 oz buckwheat noodles
• 1 bunch broccolini, cut into florets
• 1 None zucchini, peeled into ribbons
• 4 None small bok choy, trimmed, sliced in half lengthwise
• 7 oz green beans, trimmed, halved
• 1 tbsp sesame oil
• 1/4 cup olive oil
• 1 None red onion, finely sliced
• 3/4 inch piece fresh ginger, peeled, sliced finely
• 1/4 cup soy sauce
• 1/4 cup sweet chili sauce
• 2 tbsp toasted sesame seeds

1. Cook buckwheat noodles in boiling salted water for 3-4 mins, until al dente. Drain and set aside.
2. Blanch vegetables in boiling salted water for 2-3 mins, until just tender and bright green. Drain and toss with noodles. Arrange on a serving platter.
3. Meanwhile, heat sesame oil and olive oil in a frying pan over medium-high heat. Saute red onion and ginger until onion starts to caramelize and soften. Add 1/4 cup water, soy sauce and sweet chili sauce. Simmer for 1-2 mins, until glossy and bubbling.
4. Pour over noodle salad and toss to combine. Sprinkle with toasted sesame seeds.

buckwheat noodles, broccolini, zucchini, bok choy, green beans, sesame oil, olive oil, red onion, fresh ginger, soy sauce, sweet chili sauce, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/36631 (may not work)