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Asian Tomato, Broccoli And Buckwheat Noodle Salad

Country.Chef's picture
Ingredients
  Broccoli florets 2 Cup (32 tbs), lightly steamed and chilled
  Rice wine vinegar 1⁄4 Cup (4 tbs)
  Soy sauce/Tamari sauce 1⁄4 Cup (4 tbs)
  Finely chopped fresh ginger 2 Tablespoon
  Finely chopped garlic 1 Teaspoon
  Chopped green onions 1⁄2 Cup (8 tbs)
  Toasted sesame oil 1 Teaspoon
  Dry packed sun dried tomatoes/2/3 cup seeded and chopped fresh tomatoes 1⁄3 Cup (5.33 tbs), soaked in warm water to cover for 3 minutes, drained and coarsely chopped
  Red pepper flakes 1⁄4 Teaspoon
  Buckwheat noodles 1⁄2 Pound (Japanese)
  Toasted sesame seeds 2 Teaspoon
Directions

MAKING
1) In a large portable bowl put steamed broccoli.
2) In another small bowl mix vinegar, soy sauce, ginger, garlic, green onions and sesame oil.
3) Transfer the mixture over the broccoli. Add tomatoes and red pepper flakes to make the salad spicy.
4) In a large pot boil slated water, add noodles to it and follow package directions to cook.
5) Drain the noodles and rinse under cold running water.
6) Mix in the broccoli-tomato mixture.
7) Sprinkle sesame seeds over it.
8) Toss gently.
9) Cover and pack in a picnic basket.

SERVING
10) Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Broccoli
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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