Buckwheat Noodle Salad

This easy and delicious Buckwheat Noodle Salad is a quick and nutritious dish, perfect for a light lunch or side. Packed with fresh veggies and a zesty dressing, it’s customizable with ingredients you have on hand. Enjoy a healthy, satisfying meal that’s both refreshing and full of flavor!

Ingredients Needed:

• 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
• 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 a 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

How To Make Buckwheat Noodle Salad?

1. Prepare the Dressing: In a large bowl, whisk together the rice vinegar, sugar, grated ginger, honey, tamari, sesame oil, and chili sauce until well combined.
2. Emulsify the Dressing: Slowly whisk in the canola oil until the dressing is smooth and emulsified.
3. Assemble the Salad: Add the cooked and drained buckwheat noodles, grated carrot, julienned red bell pepper, grated cucumber, sliced green onions, and chopped cilantro to the bowl.
4. Mix: Gently toss everything together to combine.
5. Serve: Serve immediately or chill until ready to serve.

Recipe Tips:

• Use Fresh Ingredients: The fresher your veggies, the better the salad will taste.
• Adjust Spice Level: Add more or less Sriracha chili sauce based on your heat preference.
• Chill Before Serving: Let the salad sit in the fridge for at least 30 minutes to allow the flavors to blend.
• Make It Ahead: This salad can be prepared a day in advance and stored in the fridge for an even better taste.
• Use Other Veggies: Feel free to swap or add other veggies like bell peppers or shredded cabbage for more crunch.

How To Store Leftovers?

Allow the salad to cool to room temperature, then store it in a container in the fridge for up to 2 days.

Nutrition Facts:

• Calories: 568 kcal
• Total Fat: 19g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 210mg
• Potassium: 160mg
• Total Carbohydrate: 55g
• Dietary Fiber: 12g
• Sugars: 5g
• Protein: 37g

Try More Bobby Flay Recipes:

• Bobby Flay Chicken Noodle Soup
• Bobby Flay Chinese Chicken Salad
• Bobby Flay Caesar Salad

Buckwheat Noodle Salad

Author: Mohamed Shili Cooking Method:No cooking Cuisine:Asain Courses:Salads Recipe Keys: B Buckwheat Noodle Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time: minutesTotal time: 15 minutesServings:4 servingsCalories:568 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Buckwheat Noodle Salad is a quick and nutritious dish, perfect for a light lunch or side. Packed with fresh veggies and a zesty dressing, it’s customizable with ingredients you have on hand. Enjoy a healthy, satisfying meal that’s both refreshing and full of flavor!

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
• 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 a 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

Instructions

1. Prepare the Dressing: In a large bowl, whisk together the rice vinegar, sugar, grated ginger, honey, tamari, sesame oil, and chili sauce until well combined.
2. Emulsify the Dressing: Slowly whisk in the canola oil until the dressing is smooth and emulsified.
3. Assemble the Salad: Add the cooked and drained buckwheat noodles, grated carrot, julienned red bell pepper, grated cucumber, sliced green onions, and chopped cilantro to the bowl.
4. Mix: Gently toss everything together to combine.
5. Serve: Serve immediately or chill until ready to serve.

Notes

• Use Fresh Ingredients: The fresher your veggies, the better the salad will taste.
• Adjust Spice Level: Add more or less Sriracha chili sauce based on your heat preference.
• Chill Before Serving: Let the salad sit in the fridge for at least 30 minutes to allow the flavors to blend.
• Make It Ahead: This salad can be prepared a day in advance and stored in the fridge for an even better taste.
• Use Other Veggies: Feel free to swap or add other veggies like bell peppers or shredded cabbage for more crunch.

Keywords:Buckwheat Noodle Salad