Buckwheat Noodle Salad Recipes

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.

BUCKWHEAT NOODLE SALAD

Buckwheat Noodle Salad image

Bobby's buckwheat noodle salad makes for a great dinner side or lunchtime meal.

Provided by Bobby Flay

Categories Asian,lunch,salad,vegetables

Time 25m

Yield 4 - 6 servings

Number Of Ingredients 10

Ingredients

¼ cup + 2 Tbsp rice vinegar
1 tsp sugar
2 Tbsp peeled and finely grated fresh ginger
1 Tbsp honey
2 Tbsp tamari
2 tsp toasted sesame oil
2 tsp chilis auce (recommended: Sriracha)
¼ cup canola oil
12 oz buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
1 carrot, peeled and grated on box grater

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.

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