Description
Big flavors, minimal effort. This vibrant noodle salad is perfect for a quick weeknight meal or a casual get-together.
Ingredients
Units
Scale
- 7 ounces (200 g) buckwheat noodles
- 2 medium carrots (julienned)
- 2 small Persian cucumbers (julienned)
- 1 bunch scallions (green parts only, thinly sliced on a bias)
- 0.5 cups (118 ml) loosely packed cilantro (or combination cilantro and basil)
- 1 cups (237 ml) edamame
- black and white toasted sesame seeds (or combination sesame and nigella seeds for garnish)
- lime wedges for serving
- sambal oelek for serving
- 0.25 cups (60 ml) olive oil
- 0.25 cups (60 ml) rice wine vinegar
- 2.5 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
- Bring a pot of water to a boil.
- Drop in buckwheat noodles and cook until al dente, about 5 minutes. 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.
- Whisk all dressing ingredients together until well combined.
Notes
- For best results, use freshly grated ginger for optimal flavor.
- Toasted sesame seeds can be made by dry-roasting in a pan over medium heat until fragrant.
- Leftover salad will last for up to 3 days in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1.75 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 8
- Protein: 12