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Print this Recipe    Soba Watercress

SESAME NOODLE AND WATERCRESS SALAD

225 g dried buckwheat soba noodles
2 Tbsp light soy sauce
2 Tbsp sesame oil
4 Tbsp sake (Japanese rice wine) or dry white wine
2 tsp caster sugar
8 fresh mint leaves
1 large firm mango, halved, stoned and peeled
80 g watercress, stalks removed
2 Tbsp sesame seeds, toasted
squeeze of lime juice

Cook the noodles in a pan of lightly salted boiling water according
to the packet instructions, then drain and plunge immediately into
cold water to refresh and halt the cooking process. Put the soy
sauce, sesame oil, sake and sugar in a small pan and heat gently.
Remove from the heat, stir in the mint. Set aside and allow to
infuse.

Meanwhile, cut the mango into fine slivers. Drain the noodles
thoroughly and toss with the soy sauce dressing, mango, watercress
and half the sesame seeds. Divide between 4 serving plates and
sprinkle over the remaining sesame seeds. Squeeze over a little
lime juice and serve immediately.

Serves 4

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