3 TBSP sesame oil
1 TBSP dark soy sauce
2 TBSP lemon juice
one half of cucumber
2 TBSP sesame seeds
1 TBSP black sesame seeds
1TBSP lin seeds
2 cloves of garlic cut in slices
5cm fresh ginger peeled and cut
2 fresh onions
1 TBSP mixed spice
Cook the noodles according to instructions, cool down with cold water and rinse to dry out. In a bowl mix sesame oil, soy sauce and lemon juice and mix with the noodles.
Cut the cucumber and carrot in to thin slices (the best is definitely a peeler) and mix with the noodles.
In a pan cook the garlic, ginger, spring onion and mixed spice for about a minute and mix with the salad.
Sprinkle with the toasted seeds.