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Zesty Buckwheat Noodle Salad

Magical.Palate's picture
Ingredients
For dressing
  Chicken broth 2 Tablespoon
  Soy sauce 5 Teaspoon
  Balsamic vinegar/Chinese dark rice vinegar 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Sesame oil 2 Teaspoon
  Dry sherry/Chinese rice wine 1 1⁄2 Teaspoon
  Chili oil 3⁄4 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Dried buckwheat noodles 1⁄2 Pound (Soba)
  Red bell pepper 1 Small, seeded and cut into matchstick pieces
  Thinly sliced cucumber 1 Cup (16 tbs)
  Green onion with tops 2 , cut into 1 1/2-inch slivers
  Chinese cilantro/Chinese chives 2 Tablespoon (Chinese Parsley)
  White sesame seeds 1 Teaspoon, toasted
  Black sesame seeds 1 Teaspoon
Directions

1. Combine the dressing ingredients in a small bowl; set aside.
2. Cook the noodles according to package directions until tender but firm to the bite. Drain, rinse under cold water, and drain again. Place the noodles in a large bowl. Pour half of the dressing over the noodles and toss to coat them evenly. Let them stand about 30 minutes to cool.

Recipe Summary

Method: 
Tossed
Dish: 
Salad

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Average: 4.2 (17 votes)