Best 2 Buckwheat Noodle Salad Recipes

Are you looking for a simple and delicious recipe for buckwheat noodle salad that will impress your family and friends? Look no further! This versatile dish can be tailored to your own personal taste preferences, making it a perfect choice for those seeking a healthy and flavorful meal. With just a few simple ingredients and a bit of preparation, you can create an unforgettable buckwheat noodle salad that will surely become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BUCKWHEAT NOODLE SALAD

Buckwheat Noodle Salad image

Provided by Bobby Flay

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

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 (recommended: Sriracha)
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 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

Steps:

Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.

BUCKWHEAT-NOODLE SALAD

Buckwheat-Noodle Salad image

Serve this Asian salad with our Mango-and-Lime-Glazed Chicken.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 10

Ingredients

One 8-ounce package buckwheat soba noodles
2 ounces pea shoots (watercress or mizuna can be substituted)
1/2 mango, pitted, peeled, and cut into 1/2-inch dice
3 tablespoons mango-lime glaze, from Mango-and-Lime-Glazed Chicken recipe
3 tablespoons peanut butter, without sugar or salt
1/3 cup rice-wine vinegar
2 teaspoons soy sauce
1 teaspoon Asian sesame oil
3/4 teaspoon salt
2 tablespoons roasted unsalted peanuts, coarsely chopped

Steps:

Cook the soba noodles until al dente, about 7 minutes. Drain in a colander, and rinse with cold water. Transfer to a large bowl.
Meanwhile, in a small bowl, whisk together peanut butter, vinegar, soy sauce, sesame oil, and salt until well combined and smooth. Pour peanut sauce over the noodles. Add pea shoots, mango, and glaze; toss to combine. Sprinkle with chopped peanuts, and serve immediately.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Cook the soba noodles according to the package directions.
Rinse the noodles with cold water after cooking to stop the cooking process and prevent them from sticking together.
For a more flavorful salad, marinate the tofu or tempeh in a mixture of soy sauce, rice vinegar, and sesame oil before cooking.
Add a variety of vegetables to the salad for a healthy and colorful dish.
Use a light dressing to avoid overpowering the other flavors in the salad.
Serve the salad immediately or chill it for later.

Conclusion:

This buckwheat noodle salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be customized to your liking. With its combination of soba noodles, tofu or tempeh, vegetables, and a light dressing, this salad is a great way to get your daily dose of protein, fiber, and vitamins.