Prep Time
25 min
Yields
4 - 6 servings
Bobby’s buckwheat noodle salad makes for a great dinner side or lunchtime meal.
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ingredients
¼
cup + 2 Tbsp rice vinegar
1
tsp sugar
2
Tbsp peeled and finely grated fresh ginger
1
Tbsp honey
2
Tbsp tamari
2
tsp toasted sesame oil
2
tsp chilis auce (recommended: Sriracha)
¼
cup canola oil
12
oz buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
1
carrot, peeled and grated on box grater
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directions
Step 1
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.
Step 2
Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.