Szechwan Noodle Salad with Avocado and Cashews

Yield: serves 4


• 3 tbsp sesame oil
• 3 garlic cloves, minced
• ½ tsp red chilli flakes
• 2 tbsp brown rice vinegar or apple cider vinegar
• ½ cup lite soy sauce, wheat free
• ½ cup water
• ¼ cup unpasteurized honey or real maple syrup
• 1 tsp arrowroot powder
• Juice of 2 limes
• Bunch of cilantro and tarragon, fresh and chopped

• 1 lb buckwheat or kamut soba noodles
• 4 scallions, minced
• 1 carrot, shredded
• 1 cup of sweet mixed peppers, julienne
• ½ cup of red cabbage, chopped
• 1 avocado, sliced
• ¼ cup raw cashews ideally previously soaked


Heat oil in a pot over medium-low heat. Add garlic and chillies and sauté briefly, being
very careful not to let them burn. Stir in vinegar, soy sauce and water and bring
to a boil. Reduce heat to a simmer. Add honey and stir to dissolve. In a separate
bowl, mix arrowroot with a few tablespoons of boiled water and whisk for about 5
minutes. This mixture should begin to thicken. Add to pot and continue to simmer
for another 5 minutes. When the sauce has thickened slightly, remove it from the
heat and let cool. Stir in lime juice, minced cilantro and tarragon and set aside.

Meanwhile, cook the noodles according to the package directions in plenty of
salted, boiling water. Drain in a colander and rinse with cold, running water. Shake
off excess water. Toss with a light coating of sesame oil. Refrigerate the noodles until
ready to use.
Before serving, combine chilled noodles and prepared vegetables (except avocado)
in a large serving bowl. Add dressing to liberally coat the ingredients and toss well.
Garnish with avocado slices and raw (or slightly roasted) cashews. Top with additional
fresh cilantro and tarragon. Serve immediately.

Tasty Variations:
Serve with a side of cooked chicken or wild prawns.