BUCKWHEAT-NOODLE SALAD
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
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.
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Mrs. K
[email protected]This salad is a great addition to any potluck or picnic.
Leticia Ugwu
[email protected]I'll definitely be making this salad again!
Kumara Wijewardena
[email protected]This salad was a great way to use up some leftover vegetables.
Shoukat Kakar
[email protected]I found the dressing to be a bit too oily.
Razaaque Khoso
[email protected]This salad is a bit too sweet for my taste.
Keshab Babu
[email protected]I'm not a big fan of buckwheat noodles, but I really enjoyed this salad. The flavors are great together.
Victoria Maia
[email protected]This salad is a great make-ahead meal. I often make it on the weekend and then eat it for lunch throughout the week.
F Molla
[email protected]The dressing in this salad is amazing! It's the perfect balance of sweet and tangy.
Usman Magid
[email protected]I love the buckwheat noodles in this salad. They're so chewy and flavorful.
He call me Moto
[email protected]This salad is so easy to make and it's a great way to use up leftover vegetables.
Kajol Roy
[email protected]I've made this salad several times now and it's always a hit! My family loves it.
Monda Zoom
[email protected]This buckwheat noodle salad is a delicious and healthy meal! I love the combination of flavors and textures.