Cuisine: Asian
Ingredients: 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; 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)

Ingredients

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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)

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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

Category: Main
Cuisine: Asian