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BUCKWHEAT NOODLE SALAD

If you're looking for a fresh and healthy dish that's bursting with colour and flavour, this buckwheat noodle salad is sure to please. Filled with crisp garden vegetables, tender buckwheat noodles, fragrant herbs, and a delicious homemade dressing.
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Prep Time 30 minutes
Servings 2 to 3 people

Equipment

  • Large mixing bowl
  • medium saucepan
  • serving dish

Ingredients
  

INGREDIENTS FOR SALAD

  • 90g buckwheat noodles (enough for 2 -3 people)
  • 100g (1 medium) carrot, shaved into ribbons
  • 45g (1 medium) Lebanese cucumber, shaved into ribbons, seeds removed
  • 59g (½ cup) red cabbage, finely shredded
  • 35g (1 shallot/spring onion), finely sliced
  • 65g (½ cup) edamame beans
  • 4 sprigs fresh coriander, finely chopped

PEANUT SESAME DRESSING

  • 1½ tablespoons peanut butter (or almond butter, or tahini)
  • 1½ tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1½ tablespoons maple syrup
  • 2 teaspoons minced garlic
  • 1 teaspoon grated fresh ginger
  • 2–4 tablespoons warm water
  • 2 tablespoons lime juice
  • 1½ tablespoons sesame oil

GARNISH

  • 1 tablespoon lightly toasted sesame seeds

Instructions
 

METHOD FOR SALAD

  • Cook the buckwheat noodles according to the packet instructions.
    Drain and rinse under cold running water to remove excess starch. Set aside to cool.
    Place the prepared vegetables, edamame, and coriander into a large mixing bowl.
    Prepare the dressing.

METHOD FOR DRESSING

  • In a small bowl, whisk together the peanut butter, light and dark soy sauce, maple syrup, garlic, and ginger until smooth.
    Add the warm water, one tablespoon at a time, whisking well after each addition until the dressing reaches your desired consistency.
    Stir in the lime juice.
    Slowly whisk in the sesame oil until well combined.
    Taste and adjust the seasoning if needed.
    Tip: Use room-temperature ingredients whenever possible. Cold peanut butter or chilled lime juice and soy sauce can cause the dressing to separate. Depending on the consistency you prefer, you may need between 3 and 5 tablespoons of warm water.

ASSEMBLE THE SALAD

  • Add the cooled buckwheat noodles to the bowl with the vegetables.
    Pour over the dressing and gently toss until everything is evenly coated.
    Transfer to a serving dish and sprinkle with the toasted sesame seeds.
    Serve immediately or refrigerate until ready to enjoy.