Avocado Mushroom Buckwheat Noodle Salad over Napa Cabbage

20260124, #BreakfastDiary 1624, -10°C/sunny About 300kcal per serving, Avocado Mushroom Buckwheat Noodle Salad Served over Napa Cabbage.

napa cabbage leaves, 1/2 avocado, 5 shiitake mushrooms, 5 green olives, 1 serving buckwheat noodles, crushed pepper, olive oil, (dressing) 2T soy sauce, 1T sesame oil, 1T lemon juice, 1T red wine vinegar, 1t minced garlic

1. Heat olive oil in a pan, sauté the thinly sliced shiitake mushrooms with a little salt and pepper, then add the green olives and sauté a bit more. 2. Cut the ripe avocado into cubes. 3. Make the dressing by mixing 2T soy sauce, 1T sesame oil, 1T lemon juice, 1T red wine vinegar, and 1t minced garlic (about 2 cloves). 4. Add the buckwheat noodles to boiling water, and once it boils, add cold water about three times while cooking. Rinse in cold water, rubbing the noodles together (chewiness 10+). Shake off the water, put the noodles in a mixing bowl, pour in half the dressing from step 3, and toss well. 5. Tear apart the napa cabbage leaves and top with the buckwheat noodles from step 4, the shiitake mushrooms and olives from step 1, and the avocado from step 2, then drizzle with the remaining dressing from step 3 and (if you want a spicy kick) a little crushed pepper.