This isn’t my original idea. It came from a cookbook or magazine article that I honestly cannot locate or recall so I am posting it without crediting the source, my apologies. If I find it in the future, I will update the post. The idea sounded simple enough. Some cooked buckwheat noodles that were then rinsed in cool water to stop the cooking process. Then the noodles were tossed with some thinly sliced napa cabbage, some homemade pickled ginger (recipe here), some chopped green onions and a dressing of Kikkoman soy sauce, sesame oil and lemon. It was extremely light and refreshing. A bit on the sour side for me but good, clean and healthy eating.
If I were to do it over, I would add some freshly fried tempura on the side or maybe incorporate a bit of wasabi into the dressing and add some grilled prawns to the noodles… But this was a wonderful way to showcase the homemade ginger pickles that we made a few days before.