Buckwheat Noodle Salad
Buckwheat Noodle Salad might be just the side dish you are searching for. One serving contains 341 calories, 9g of protein, and 12g of fat. This dairy free recipe serves 6 and costs 56 cents per serving. It is brought to you by Foodnetwork. This recipe is liked by 1617 foodies and cooks. Head to the store and pick up english cucumber, green onions, red bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. Buckwheat-noodle Salad, Korean Buckwheat Noodle Bowl, and Buckwheat Soba Noodle Bowl are very similar to this recipe.
Servings: 6
Preparation duration: 25 minutes
Ingredients:
1/4 cup canola oil
1 carrot, peeled and grated on box grater
2 teaspoons chili sauce (recommended: Sriracha)
1/4 English cucumber, peeled and grated on a box grater
1/4 cup chopped fresh cilantro leaves
2 tablespoons peeled and finely grated fresh ginger
3 green onions, thinly sliced
1 tablespoon honey
12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
1 red bell pepper, seeded and julienned
1/4 cup plus 2 tablespoons rice vinegar.jpg)
2 teaspoons toasted sesame oil
1 teaspoon sugar
2 tablespoons tamari
Equipment:
whisk
bowl
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. 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.
3. Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.
Nutrition Information:
covered percent of daily need
