Description
Sometimes you need something that is as delicious as it is quick to make. Big flavors, small effort. Fancy looking, but not fancy cooking.
Ingredients
Units
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Buckwheat Noodle Salad
- 7 ounces buckwheat noodles
- 2 medium carrots (julienned)
- 2 small Persian cucumbers (julienned)
- 1 bunch scallions (green parts only, thinly sliced on a bias)
- 1/2 cup loosely packed cilantro (or combination cilantro and basil)
- 1 cup edamame
- black and white toasted sesame seeds (or combination sesame and nigella seeds for garnish)
- lime wedges for serving
- sambal oelek for serving
Dressing
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 2 1/2 to 3 tablespoons tamari
- 1 tablespoon honey
- 3 to 4 teaspoons (grated ginger, more or less to taste)
- 1 clove of garlic (grated)
- 3 teaspoons sesame oil
- 2 teaspoons sambal oelek (more if you like)
Instructions
Buckwheat Noodle Salad
- Bring a pot of water to a boil. Drop in buckwheat noodles and cook until al dente, about 5 mintues. Drain and plunge into cold water. Drain and pat dry.
- In a large bowl, combine noodles, carrots, cucumbers, scallions, cilantro, and edamame. Add the dressing and gently toss. Top with toasted sesame seeds. Serve with lime wedges and extra sambal.
Dressing
- Whisk all ingredients together until well combined
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Main
- Method: Cooking
- Cuisine: Asian