Buckwheat Noodle Salad Recipes

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 SALAD

Steps:

• Cooking Buckwheat : Boil water in a sauce pan. Roast the buckwheat over until brownish, let it cool before transferring in to boiling water. Cook for approximately 5 mins or tender /cooked.
• Chop all vegetables.
• In a different sauce pan, heat the oil and add in chopped garlic and onion followed by chilli.
• Add in chopped Zucchini, pepper and carrot. Stir well. Add salt and pepper to taste.
• Stir in cooked buckwheat.

SOBA NOODLE SALAD

Steps:

• Gather the ingredients.
• Cook soba noodles according to package directions. Drain the noodles and wash them under cold water. Drain well and keep them in the fridge. Note: Do this ahead of time, so the noodles are not too wet when mixing with dressing and vegetables.
• Make the sesame dressing by mixing all the ingredients and adding mayonnaise and chili oil.
• Prep the vegetables by cutting them in julienne, except for the tomatoes. Dice tomato or for cherry tomatoes cut them into halves if using.
• In a large mixing bowl, add noodles, vegetables and toss them together with miso dressing. Sprinkle sesame seeds on top and serve them cold with lemon wedges.

SOBA NOODLE SALAD

Steps:

• Gather all the ingredients.
• To make the dressing, combine the vegetable oil, sesame oil, and crushed red peppers in a small saucepan.
• Whisk it all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.
• Add the honey and soy sauce to the oil mixture.
• Whisk it all together until the honey has completely dissolved.
• Bring water to a boil in a large pot (you do not need to salt the water for cooking soba). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the excess starch from the noodles and to stop the cooking. Drain well and transfer to a large bowl.
• Thinly slice the green onions and chop the cilantro into small pieces.
• Add the dressing, green onions, cilantro, and sesame seeds to the bowl with the soba noodles.
• Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.

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.

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.