1 Video | Photo: Buckwheat Noodle Salad Recipe
Ingredients
- 1/4 cup plus 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 tablespoons peeled and finely grated fresh ginger
- 1 tablespoon honey
- 2 tablespoons tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons chili sauce (recommended: Sriracha)
- 1/4 cup canola oil
- 12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
- 1 carrot, peeled and grated on box grater
- 1 red bell pepper, seeded and julienned
- 1/4 English cucumber, peeled and grated on a box grater
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro leaves
Directions
Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.
Serves 4
Calories: 508
Total Fat: 18 grams
Saturated Fat: 1 gram
Protein: 11 grams
Total carbohydrates: 75 grams
Sugar: 8 grams
Fiber: 2 grams
Cholesterol: 0 milligrams
Sodium: 564 milligrams
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By maxeyk_12276492
Woodsboro, MD
on May 21, 2013
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Definitely a keeper!
By kiss_the_cook01
Boca Raton, FL
on August 23, 2012
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This was excellent! In trying to make more Southbeach diet friendly, I subbed the sugars with truvia. I would add more carrot,cukes, red peppers next time. and more sriracha sauce. was a bit hit with teenage son and husband.
By 2daBeach
Solomans Island, MD
on August 09, 2012
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Super fantabulous! Eating a plant based diet I doubled all the veggies, and I halved the oil. I make all ingredients and keep the noodles, veg and dressing in a separate containers and use only enough dressing to coat at the time I serve it. It lasts several days this way and doesn't get soggy! Took this on a kayak trip and was the perfect power food! Thanks Bobby!
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