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Buckwheat Noodle Salad

Buckwheat Noodle Salad
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.

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My rating for Buckwheat Noodle Salad
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