Buckwheat Noodle Salad
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 508 calorie
- Calories
- 508 calorie
- Total Fat
- 18 grams
- Total Fat
- 18 grams
- Saturated Fat
- 1 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Cholesterol
- 0 milligrams
- Sodium
- 564 milligrams
- Sodium
- 564 milligrams
- Carbohydrates
- 75 grams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 2 grams
- Dietary Fiber
- 2 grams
- Protein
- 11 grams
- Protein
- 11 grams
- Sugar
- 8 grams
- Sugar
- 8 grams
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.
