Cold Buckwheat Noodle Salad Recipes

BUCKWHEAT NOODLE SALAD

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.

EMERIL'S COLD NOODLE SALAD

Steps:

• In a small bowl, whisk together honey, soy sauce and sesame oil. To the noodles, add green onions, bean sprouts, carrots, cucumber, cashews, cilantro, sesame seeds, and the soy mixture and mix thoroughly.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

BUCKWHEAT-NOODLE SALAD

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.

BUCKWHEAT NOODLE SALAD

Steps:

• Cook the noodles according to the packet instructions. Drain well, then rinse under cold running water. Drain well and place in bowl
• Put a frying pan over a high heat, add the Walnuts and dry fry for 2-3 mins, remove, leave to coole and roughly chop
• Heat the oil in the same pan, add the mushrooms and saute for about 2-3 mins or until tender. Add them to the walnuts and some chopped spring onions and mix togeher.
• To make the dressing - put the vinegar, sesame oil and vegetable oil in a small bowl and whisk until combined. Stir in the ginger and chilli, then drizzle over the noodles.