Buckwheat Noodle Salad

20250203 #breakfastdiary 1302, 0/mostly clear, 20 min/exercise (M) Aside from the tahini, it's an easy breakfast made with ingredients almost every household already has — still haven't settled on a good name for it, so for now, #buckwheatnoodlesalad 👉Approx 548kcal

50g oyster mushrooms (any mushroom works fine), a little butterhead lettuce (lettuce/romaine/whatever works fine too), 80g buckwheat noodles, 1T olive oil, salt, pepper, herbs, (dressing) 1/2T miso, 1T tahini, 1T maple syrup, 1T lime juice, 5T water

1. Mix 1/2T miso, 1T tahini, 1T maple syrup, 1T lime juice, and 5T water to make the dressing. 2. Heat olive oil in a pan, add salt, pepper, and herbs, and sauté the mushrooms. 3. Boil the buckwheat noodles, adding cold water three times during boiling, then rinse in cold water. Shake off the water and toss with half the dressing. 4. Tear the lettuce by hand onto a plate, add the buckwheat noodles from step 3, top with the mushrooms, then sprinkle almonds and drizzle the remaining dressing. #breakfast #recipe #miraclemorning #mushroom Q. Buckwheat noodles, buckwheat noodle salad — what should we call today's breakfast? (Or drop other ideas in the comments~😃)