Buckwheat Soba Noodle Salad with Chili Dressing
Recipe Type: Main
Cuisine: Asian
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
  • ½ 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
  • ¼ cup olive oil
  • ¼ cup rice wine vinegar
  • 2½ 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
Buckwheat Noodle Salad
  1. 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.
  2. 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.
  1. Whisk all ingredients together until well combined
Recipe by Honest Cooking at https://honestcooking.com/buckwheat-soba-noodle-salad-chili-dressing/