1 packet buckwheat noodles
100 grams snow peas
2 spring onions, sliced thinly
⅓ cup roasted peanuts or cashew nuts, chopped
large handful coriander, chopped roughly
1 tablespoon each black and white sesame seeds, toasted
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon hoisin sauce
2 tablespoons olive oil
2 tablespoons rice bran oil
1 clove garlic, crushed
Preheat the oven to 190°C.
Place the tomatoes on a baking tray and roast for 15 minutes or until the skins have blistered and the tomatoes are soft but not collapsing. Cool.
Cook the noodles according to the packet instructions, adding the snow peas for the last minute of cooking.
Drain and refresh in cold water then remove the snow peas. If not using the noodles immediately, toss them with a little sesame oil then cover and chill.
Dressing: Whisk all the ingredients together in a bowl and season.
To assemble: Toss the noodles with half the dressing, lifting them up with your fingers and letting them drop back into the bowl until they are all well coated. Add most of the remaining ingredients, except the tomatoes, but keep a little of each aside for garnish.
Transfer to a serving bowl then nestle the tomatoes in amongst the noodles. Scatter over the reserved ingredients.
Cook’s tip: When buying buckwheat noodles check the packet to ensure they are made from 100 per cent buckwheat as some cheaper varieties are made with half regular wheat flour.