Via: Dan Jones and Lorenzo Mazzega
Soak the noodles and the seaweed according to the instructions on the packets.
Finely shred the pepper and spring onions into thin strips. Chop the carrot into matchstick-size shreds. Halve the mangetout and beans lengthways. Put all the vegetables in a steamer and steam for 3-5 minutes until tender, with a little crunch.
Put all the ingredients for the dressing in a mini food processor with 2 tsp cold water, and season well. Whizz until smooth.
Drain the buckwheat noodles and seaweed and mix together. Divide between four bowls, and do the same with the vegetables. Drizzle over the dressing and serve.
Skin by Liz Earle (£25, Orion Spring)